Pad Thai salad

  INGREDIENTS

• 4 cooked chicken breasts, shredded
• 4 cups cabbage, shredded
• 8 cups of mixed greens
• 2 bell peppers, sliced
• 2 cups bean sprouts
• 1 cup chopped nuts of your choice
• 8 green onions, chopped
• 6 small chili peppers, diced (optional)
• 4 eggs, lightly beaten
• Cooking fat

• Dressing:
• Juice of 2 limes
• 4 clove garlic, minced
• 1 teaspoon ground ginger
• 8 tbsp almond butter
• 8 tbsp coconut or almond milk
• 4 tbsp extra-virgin olive oil
• Sea salt and freshly ground black pepper

  PREPARATION

• In a small bowl, combine all the ingredients for the dressing, mix well, and season to taste.
• Melt some cooking fat in a small skillet placed over a medium heat and cook the eggs for 3 to 4 minutes while scrambling it.
• In a bowl combine all the ingredients for the salad, and add the chicken on top.
• Pour the dressing over the salad and serve.