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Satsuma Chicken Salad

From Statesboro Market2Go

<p>A zesty, veggie packed chicken salad recipe that uses local citrus for an extra burst of flavor! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: familytreefarms.com (Entered by Ariana Giddens)
Serves: 4


Ingredients
2 cups Chicken (cooked & shredded)
1 small Cabbage (thinly chopped)
1/3 cup Green onions (sliced)
1 Bell pepper (preferably red, sliced into thin strips)
1 cup Satsuma segments
2 Carrots (shredded)
1/2 cup Cashews (chopped)
1 large handful Cilantro (chopped) (plus a bit more for topping)
1 cup Wonton strips
2 tablespoons Black sesame seeds
FOR THE DRESSING:
Juice from 2 satsumas
Juice from 1 lime
2 tablespoons Soy sauce
2 tablespoons White wine vinegar
1 tablespoon Olive oil
1/4 cup Creamy peanut butter
4 cloves Garlic (minced)
2 tablespoons Honey
1/2 teaspoon Crushed red pepper flakes
1 teaspoon Sriracha
1/4 cup Water

Step by Step Instructions
  1. Put the satsuma segments, cabbage, sliced green onions, bell pepper strips, shredded carrots, and chopped cilantro into a bowl. Gently toss to combine.
  2. Whisk all the ingredients in the "dressing" section together. Once the mixture is smooth, take 1/3 of it and toss the shredded chicken in it.
  3. Pour the remaining dressing over the mixed vegetables, then add the shredded chicken, cashews, more green onions & cilantro (if desired), the wonton strips, and black sesame seeds. Chill the salad, then serve.