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(Gluten free & paleo friendly!) Ingredients For the salad: 2 cups romaine lettuce 2 cups napa cabbage, shredded 2 cups (about 8oz) shredded cooked chicken breast 1 1/2 cups red cabbage, shredded 1 cup shredded carrot 1 cup diced bell pepper (about 1 bell pepper) 1 cup diced cucumber (I like English or Persian cucumbers) 2 green onions 1/4-1/2 cup cilantro, minced 1/3-1/2 cup cashews or peanuts (raw or lightly salted) For the dressing: 2 Tbsp Thai sweet chili sauce 2 Tbsp lime juice For the peanut drizzle: 1/4 cup peanut butter (or cashew butter) 1/4 cup coconut milk (canned or refrigerated) 2 Tbsp

Item care: Hand wash at maximum of 30C, do not bleach, do not tumble dry, do not iron, do not dry clean

Wearing: Distressed overalls and a fuzzy crop top from Urban Outfitters