Thai Inspired Grape Chicken Salad

Ingredients

Thai Peanut Dressing

• ⅓ cup creamy peanut butter
• 3 Tbsp soy sauce
• 3 Tbsp fresh lime juice
• 3 Tbsp honey
• 2 Tbsp sriracha (adjust to taste)
• 1 inch fresh ginger, finely grated
• 1 garlic clove, finely grated

Salad

• 1 cup Red Applause Grapes, halved
• 3 cups shredded cabbage
• ½  cup cucumber, shredded or julienned
• ½ red bell pepper, thinly sliced
• ½  cup carrots, shredded or julienned
• 1 cup shredded rotisserie chicken
• ¼ cup green onion, diced
• ¼ cup cilantro, chopped
• Fresh lime wedges, for serving (optional)

Directions

1. Make the Dressing
   • In a mason jar or small bowl, combine peanut butter, soy sauce, lime juice, honey, and sriracha.
   • Finely grate the ginger and garlic directly into the mixture.
   • Seal the jar and shake (or whisk in the bowl) until smooth and well blended. If too thick, thin with 1–2 teaspoons of warm water.
2. Assemble the Salad
   • In a large bowl, start with a bed of shredded cabbage and begin layering on cucumber, bell pepper, carrots, and shredded chicken.
   • Top with Red Applause grapes, green onion, and cilantro.
3. Finish and Serve
   • Drizzle the Thai peanut dressing and toss the salad.
   • Serve immediately with lime wedges on the side, if desired.