Thai Lime Chicken Salad

Servings: 4

4 stalks Dandy Celery, sliced on bias

1 cucumber, split, seeded and sliced on bias

2 carrots, peeled and julienned

2 cups Jasmine rice, cooked and cooled slightly

1 bunch scallions, green section finely chopped and white ends julienned

2 cups poached chicken breast, shredded

3 tablespoons avocado seed oil

3 tablespoons rice vinegar

1 tablespoon palm sugar

2 tablespoons toasted sesame oil

2 tablespoons lime juice

2 tablespoons tamari

1 tablespoon fish sauce

1/2 teaspoon crushed chili flakes (optional) salt, to taste pepper, to taste

1 cup roasted peanuts or cashews, crushed

1 cup fresh cilantro sprigs

4 lime wedges In medium bowl, combine celery, cucumbers, carrots, cooked rice, scallions and shredded chicken.

In another bowl, whisk avocado seed oil, rice vinegar, palm sugar, sesame oil, lime juice, tamari, fish sauce and chili flakes, if desired, until sugar is dissolved. Adjust seasoning with salt and pepper, to taste.

Pour mixture over celery and shredded chicken mixture; toss to mix.

To serve, portion out salad and top with crushed nuts, cilantro sprigs and lime wedges.