1-Start with your protein: ensure you have 3 cups of shredded cooked chicken. If you’re cooking fresh chicken, grill or bake it until fully cooked, then let it rest before shredding.

2-Prepare your cabbages: shred 2 cups of purple cabbage and 1 cup of green cabbage. Alternating these creates a beautiful color contrast.

3-Dice 1 ripe avocado and 1 mango (peeled and pitted). These creamy fruits add a luxurious texture and natural sweetness.

4-Julienne or shred 1 large carrot for crunch and vibrant orange color.

5-Core and julienne or dice 1 red pepper for a crisp, slightly sweet element.

6-Roughly chop 1 cup of fresh cilantro leaves and 1/2 cup of green onions for fresh, aromatic flavor.

7-Prepare your topping chop 1/4 cup of cashews or peanuts for that delightful crunch.

1-In a medium bowl, combine 1/2 cup of natural peanut butter.

2-Add 2 tablespoons each of rice wine vinegar, soy sauce, and honey.

3-Squeeze in the juice of 1 fresh lime a game-changer for brightness!

4-Drizzle in 1/4 teaspoon of sesame oil for that authentic Thai flavor.

5-Add a pinch of red pepper flakes for a subtle kick (adjust to your heat preference).

6-Whisk everything together until smooth and well combined.

7-If your dressing is too thick, add hot water one teaspoon at a time until you reach your desired consistency. The dressing should be pourable but not watery.

1-In a large bowl, combine all your salad ingredients: start with the shredded cabbages, then add the shredded chicken, carrot, red pepper, avocado, mango, cilantro, and green onions.

2-Toss everything together gently until well combined. You want each bite to have a little bit of everything!

3-Sprinkle chopped cashews or peanuts on top for that perfect crunch.

4-For serving, you have two options: drizzle the dressing over individual portions just before eating, or toss the entire salad with the dressing for a more integrated flavor.

5-Serve immediately for maximum freshness and crunch!