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1 serving
Ingredients:
• ¼ cup chopped cilantro• 6 oz. cooked, shredded chicken breast
• ½ cup diced jicama
• ½ tbsp light soy sauce
• 2 tsp lime juice
• 1 cup mung bean sprouts
• 1/3 oz. roasted peanuts
• 1 tsp Sriracha sauce
• 1 tbsp water
Directions:
1. For the dressing, crush the peanuts with a mortar and pestle to make a coarse paste. Add the lime juice, Sriracha, soy sauce and water.
2. Pour the dressing into the mason jar.
3. Add the shredded chicken followed by the jicama, bean sprouts, and cilantro.
4. This salad can be kept in the refrigerator for up to 2 days. Mix well with a fork before enjoying.
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