mango peanut chicken salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Thinly slice 1 head green cabbage following the how-to I share in this video. Throw it in a large bowl. Season with 1/2 teaspoon kosher salt and use your hands to massage the salt into the cabbage by squeezing it together between your fists about 10 times, or until it starts to feel wet.

Step 2

Add 2 grated carrots, 1 thinly sliced bell pepper, 1 thinly sliced mango, 1/2 cup finely chopped cilantro, 1/4 cup finely chopped mint leaves, and 2 thinly sliced green onions to the bowl of cabbage.

Step 3

Remove the skin from the rotisserie chicken. Pull all of the meat off the bones and shred it finely. Add it to the bowl.

Step 4

Make the salad dressing by adding 1/3 cup oil, 1/4 cup rice vinegar, 1/4 cup low-sodium soy sauce, 1 tablespoon peanut butter OR sesame oil, and 1 inch of ginger, peeled and grated, to a jar. Close it up and shake the hell out of it. Taste and season with more salt if needed. Like things spicy? Add 1 tablespoon sriracha and shake again.

Step 5

Pour half of the dressing onto the salad and toss. Taste and, if needed, add a little more. Continue tasting and adding more until it’s perfectly dressed. (I like a very dressing-y salad, so I use the entire jar.)

Step 6

Garnish with an extra sprinkle of fresh herbs, peanuts, and sesame seeds if they’re floating around the pantry.