chopped thai chicken salad

I originally discovered this recipe on Pinterest, found myself opening the link, reading through it, determining I would make it “next week,” and then never really committing to it. One night about a month ago, Dustin and I were in the mood for something light and full of fresh flavors. Ah-ha! I thought. I would reopen the recipe and we would tackle it. I was 100% committed.
 After we finished - and almost licking our plates - we both agreed it would fit perfectly into our rotation of Top 20 regular meals. And so it did. 
Honestly, a really easy and relatively healthy salad that comes together in no time at all.
It was love at first bite.
And the rest is history.
Low Sodium Chicken Broth
2 boneless skinless chicken breasts
1 small head green or white cabbage (2 cups shredded)
2 large carrots (shredded)
1/4 cup fresh cilantro
½ cup green onions
½ cup chopped peanuts
2 cloves garlic
2 tablespoons soy sauce (We use Liquid Aminos)
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon fresh lime juice
1 tablespoon oil
¼ cup peanut butter
¼ cup water
1. Boil chicken breasts in Low-Sodium Chicken Broth; once cooked through, shred chicken breasts; let cool
2. Chop the cabbage into very thin pieces, like it would be for coleslaw. Peel and grate the carrots. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
3. Mince the garlic. Place garlic in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice and oil. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
4. Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

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