Thai-Style Chicken Salad

• FOR THE SALAD:
• 2 whole Boneless, Skinless Chicken Breasts, Fully Cooked And Shredded
• 3 whole Large Carrots, Sliced Thin
• 1 whole Large Cucumber, Diced
• 1/4 cups Cilantro, Chopped
• 1 whole Jalapeno Pepper, Stem And Seeds Removed, Minced
• 1/2 cups Cashews, Roasted And Salted
• 1 loaf Baguette, For Sandwiches (optional)
• FOR THE DRESSING:
• 1/4 cups Mayonnaise
• 1/4 cups Peanut Butter, Creamy
• 2 Tablespoons Apple Cider Vinegar
• 2 Tablespoons Honey
• 1 Tablespoon Fish Sauce
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1 teaspoon Ground Cayenne Pepper

1. In a large bowl, combine the cooked chicken breast, carrots, cucumber, cilantro, jalapeno and cashews. Toss to combine and set aside.
2. For the dressing, in a small bowl, whisk together the mayo, peanut butter, apple cider vinegar, honey, fish sauce, salt, pepper, and ground cayenne pepper until creamy.
3. Fold the dressing into the salad and stir to combine. Serve by itself or on a baguette. Will keep for 2-3 days in the refrigerator.

salad, chicken breasts, carrots, cucumber, ubc, pepper, cashews, sandwiches, dressing, ubc, ubc, apple cider vinegar, honey, fish sauce, salt, pepper, ground cayenne pepper

Taken from tastykitchen.com/recipes/salads/thai-style-chicken-salad/ (may not work)