1 lb shredded chicken breast
1 red bell pepper, diced
1 orange bell pepper, diced
1 english cucumber, seeded and diced
1 large carrot, shredded
4 scallions, sliced
1 c toasted & salted cashews, roughly chopped

For the dressing:
Juice of 3 limes (or more, to taste)
2 1/2 TSP asian fish sauce
1 1/2 TSP honey OR agave
1 TBSP sesame oil
2 TBSP extra light virgin olive oil
1/2 c cilantro
1 jalapeno, seeded and roughly chopped
1/2 c mayo

1 lb shredded chicken breast 1 red bell pepper, diced 1 orange bell pepper, diced 1 english cucumber, seeded and diced 1 large carrot, shredded 4 scallions, sliced 1 c toasted & salted cashews, roughly chopped 2 1/2 TSP asian fish sauce 1 1/2 TSP honey OR agave 1 TBSP sesame oil 2 TBSP extra light virgin olive oil 1/2 c cilantro 1 jalapeno, seeded and roughly chopped 1/2 c mayo

Combine first five ingredients in food processor. Taste and adjust seasoning, if necessary. Add mayo and puree. Add cilantro and jalapeno and PULSE. These are not to be pureed, only chopped.

Combine the chicken with the veggies. Toss with 1/2 the dressing. Let sit for at least an hour. (Dressing will be soaked up - do not want to overdress.) Add more dressing until desired consistency/flavor. Mix in cashews. Chill for at least an hour. Garnish with cilantro leaves. Enjoy!