Asian-style Chicken Salad (Gluten-Free)

Celiac.com 07/20/2016 - Asian-style chicken salad makes a light, refreshing summer treat.  Here's a great recipe for a tasty easy-to-make chicken salad that is also light and refreshing.

Salad Ingredients:

• 3 cups shredded Napa cabbage, lightly chopped
• 1 cup red cabbage, lightly chopped
• 2 cups cooked shredded chicken
• 4 scallions, chopped
• 1 red bell pepper, cut into small chunks
• ½ cup celery, finely sliced
• ¾ cup grated carrots
• ½ cup roughly chopped fresh mint
• ½ cup roughly chopped fresh cilantro
• ¼ cup chopped peanuts, optional

Celiac.com Sponsor (A12):
Dressing Ingredients:

• ⅓ cup fresh lime juice, from about 5 limes
• 2 teaspoons Sriracha hot sauce
• 4 cloves garlic, minced
• 3 tablespoons gluten-free fish sauce (Ingredients should be fish, salt, water, NO hydrolyzed wheat protein)
• 3 tablespoons vegetable oil
• 2 tablespoons sugar
• a few drops of gluten-free soy sauce

Instructions:
In a large salad bowl, combine all of the salad ingredients except for the peanuts.

In a separate bowl, combine all of the ingredients for the dressing; whisk until the sugar is dissolved.

Right before serving, toss the dressing with the salad.

Transfer to a serving bowl and chill for thirty minutes.

Garnish with the peanuts, and serve cold.