Thai Chicken Salad With Peanut Dressing

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Gluten Free Blondie


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2 boneless, skinlesschicken breasts (about 2 cups once cooked and shredded; can substitute shreddedrotisserie chicken)

2 cups broccoli slaw mix

1 cup coarsely grated carrot (about 2 medium carrots)

1/3 cup sliced scallions

1 tbsp vegetable or canola oil

2 tbsp rice wine vinegar

2 tbsp peanut butter

1 tbsp honey

4 tsp gluten free soy sauce

¼ tsp to 1 tsp Sriracha or other hot sauce

Juice of ½ a lime

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