Thai Chicken Salad

• 1 boneless skinless chicken breast
• 2 carrots medium
• 1/2 red bell pepper
• 3 green onions
• 1 cup cabbage chopped
• 3 tablespoons fresh coriander chopped
• 1 lemon
• 1 tablespoon soy sauce
• 1 tablespoon peanut butter
• 1 chile pepper ground arbol
• 1 tablespoon olive oil
• 1 tablespoon water

1. Cook the chicken in boiling water with a little bit of salt. Once the chicken is cooked, remove it from the water, set it aside to cool off, and shred the meat.
2. Peel and grate the carrots and cut the bell pepper into long, thin strips.
3. Cut the green onions into round, thin slices.
4. Mix the chicken, carrots, onions, cabbage, and coriander.
5. Using a whisk, mix the lemon, soy sauce, peanut butter, ground pepper, oil, and water and pour it on the salad.
6. Mix everything well and place the bowl in the refrigerator for half an hour before serving. Serve the salad with peanuts, either crushed or whole.

chicken breast, carrots, red bell pepper, green onions, cabbage, fresh coriander chopped, lemon, soy sauce, peanut butter, ground arbol, olive oil, water

Taken from www.yummly.com/recipe/Thai-Chicken-Salad-497624 (may not work)