For dressing, I used a food processor but you could easily in a bowl whisk together vinegar, soy, garlic, lime juice, peanut butter, fish sauce, chili garlic sauce, crushed red peppers and olive oil.
Shred chicken I used rotisserie chicken breast. Put it into the dressing. Prep all the veggies. In large bowl mixed the dressed meat into all the veggies. Mix well and refrigerate before serving. At least a couple hours but this one is fantastic the next day.
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 159 (57%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 63mg||19 %|
|Sodium 245mg||8 %|
|Potassium 728.4mg||19 %|
|Total Carbohydrate 12g||4 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 8.6g|
|Protein 19.5g||28 %|
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Calories per serving: 280
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