Spicy Thai Chicken Salad

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2 Tbsp lemon juice
2 Tbsp soy sauce (pref low-sodium)
2 Tbsp Sriracha hot chili sauce*
2 Tbsp powdered peanut butter (I use PB2)
1/2 tsp garlic powder
1/4 tsp red pepper flakes

2 cup cooked chicken, cubed or shredded
1-3 Tbsp water or chicken stock (**optional)
1/2 cup unsalted peanuts (can be chopped into smaller pieces, if desired)
1/2 cup thinly sliced or julienned carrots (I like baby carrot slices)
1/4 cup red pepper, diced
3 green onions, chopped

Mix lemon juice, soy sauce, hot sauce (*start with less than 2 Tbsp if you prefer less spicy), powdered peanut butter, garlic, and red pepper flakes until peanut butter is well-integrated and not clumpy.

Pour mixture over cooked chicken, and stir until chicken is well-coated. (**If chicken mixture seems too dry, add water or chicken stock 1 Tbsp at a time.) Stir in peanuts, carrots, red pepper, and green onion.

Serve in a pita or lettuce wrap. Delicious both chilled and warmed!

Serves 4

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