{Gluten Free} Rainbow Thai Chicken Salad and More!

Gimmesomeoven.com has this bunch of gluten free recipes that make me beyond hungry.  The colors, the photos, the sheer tantalizing ingredients. Wow! I noted changes I would make to make it allergy-friendly. Here is an example:

photo from gimmesomeoven.com

YIELD: ABOUT 4-6 SERVINGS

RAINBOW THAI CHICKEN SALAD

This rainbow thai chicken salad is full of amazing colors and fresh flavors that you will love!

PREP: 15 MINS TOTAL: 15 MINS

INGREDIENTS:

THAI CHICKEN SALAD INGREDIENTS:

• 3 cups shredded cooked chicken
• 2 cups shredded purple cabbage
• 1 cup shredded green cabbage
• 1 avocado, diced
• 1 mango, peeled, pitted and diced
• 1 (large) carrot, julienned or shredded
• 1 red pepper, cored and julienned (or diced)
• 1 cup roughly chopped fresh cilantro leaves
• 1/2 cup chopped green onions
• 1/4 cup chopped cashews or peanuts (I would omit these)

PEANUT DRESSING INGREDIENTS:

• 1/2 cup natural peanut butter (I would use sunbutter)
• 2-3 tablespoons hot water
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce (if you are gluten-free, use GF soy sauce or tamari)
• 2 tablespoons honey
• 1/4 teaspoon sesame oil
• juice of 1 lime
• pinch of red pepper flakes

DIRECTIONS:

TO MAKE THE SALAD:

Toss all salad ingredients together until combined. Drizzle with dressing or toss to combine, then serve immediately.

TO MAKE THE DRESSING:

Whisk all ingredients together until combined. If the dressing is too thick, add hot water a teaspoon at a time until it reaches the consistency you desire.