Vietnamese chicken salad

• servings: 4

Ingredients

Dressing:

1/2 cup lime juice (about 5-6 limes)

1 tsp lime zest (about 2 limes worth)

1/3 cup brown sugar packed

1/4 cup vegetable oil

2 tbsp fish sauce (or oyster sauce)

2 tsp Siracha (original was 1 tsp)

1 tsp red pepper flakes (original recipe was 1/4)

2 tbsp fresh minced ginger

4 cloves fresh pressed garlic

Salad:

1 small red onion, quartered lengthwise and thinly sliced

2 chicken breasts cooked and shredded

1 bag of coleslaw with carrots (no dressing or save for another time)

2 medium jalapeño chilies, stemmed, halved lengthwise and thinly sliced

1 package lightly packed fresh basil, torn

2/3 bunch of cilantro chopped

*optional* 1 cup roasted and salted peanuts chopped

Notes

-if you half the recipe its enough for 2 people with no left overs.

-if you want to meal prep this or plan for left overs, dont add the chicken or dressing to the salad. Add when you want to eat and it keeps its crispness.