Peanut Chicken Summer Roll Bowl

From here

Ingredients

• Salad
• 4 cups shredded romaine or cabbage
• 4 carrots, shredded
• 4 green onions, chopped
• 1/2 cup fresh cilantro or Thai basil, chopped
• 1/2 cup diced mango
• 2 Persian cucumbers, thinly sliced
• 1/3 cup pickled jalapeños, chopped
• 1/3 cup peanuts, chopped
• 4 ounces vermicelli rice noodles, cooked
• 1-2 cups cooked shredded chicken
• 1 avocado, chopped
• Dressing
• 1/2 cup creamy peanut butter
• 1/3 cup tamari or soy sauce
• 1/4 cup toasted sesame oil
• 1/4 cup rice vinegar
• 2-3 tablespoons chili sauce (sambal oelek)
• 2 tablespoons honey
• 3 tablespoons lime juice
• 1 tablespoon fresh grated ginger

Instructions

1. In a large bowl, combine the lettuce, carrots, green onions, cilantro, mango, cucumbers, jalapeños, and peanuts.
2. To make the dressing. Combine all ingredients in a food processor and blend until smooth. Add water, as needed to thin.
3. Pour 1/2 the dressing over the salad and toss to combine. Divide the salad between bowls. Top each with noodles, chicken, and avocado. Drizzle over more dressing. Tip: I take scissors and cut the noodles up, then toss everything together with the dressing.

Comments

• Blend the peanuts in the blender for the salad before combining the ingredients for the dressing in the blender
• Shred carrots with cheese grater (or peel them)
• Did not include chicken in the pictured dish