Thai Chicken Salad with Light Peanut-Lime Dressing

Ingredients

For 4 servings

• 5 heaping cups slaw mix
• ½ small red bell pepper (stem and seeds removed and thinly sliced)
• ½ small yellow bell pepper (stem and seeds removed and thinly sliced)
• 3 cups cooked chicken breast (shredded or diced* (1 lb))
• 1 honey crisp apple (chopped)
• ½ cup shelled edamame (if frozen, thawed)
• ½ cup cilantro leaves
• ½ cup scallion greens (chopped)
• ¼ cup dry roasted peanuts (roughly chopped)
• toasted sesame seeds (for garnish)
• ½ cup PBfit peanut butter powder (or PB2)
• ¼ cup lime juice
• 3 tablespoons water
• 4 teaspoons low sodium soy sauce ( or gluten-free tamari)
• 4 teaspoons maple syrup (or sugar free)
• 1 ½ tablespoons toasted sesame oil (or avocado oil)
• 2 to 3 teaspoons sriracha ( or sambal oelek, omit if you don’t like spice)
• 2 teaspoons grated ginger ( or ginger paste)