Categories: chicken, gaps, main dish, salad

Ingredients

• 2 boneless skinless chicken breasts
• 1 small head green or white cabbage (2 cups shredded); or lettuce
• 1 large carrot (11/2 cups shredded)
• 1 green papaya (11/2 cups shredded)
• 1/2 cup fresh cilantro
• 1/2 cup green onions
• 1/2 cup chopped peanuts
• 2 cloves garlic
• 1/2 t minced hot pepper
• 2 T soy sauce
• 2 T vinegar
• 2 t sugar
• 1 t fresh lime juice
• 1 t oil
• 1/2 t fish sauce
• 1/4 cup peanut butter
• 1/4 cup water

Directions

1. Cook the chicken and shred/cut.

2. Chop the cabbage into very thin pieces, like it would be for coleslaw.

3. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.

4. Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.

5. Toss the salad with the dressing. Add the crushed peanuts. Serve chilled.

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