Ingredient Substitutions:
🔄 Romaine → Napa cabbage, Green cabbage (thinly sliced), Mixed greens, or Iceberg
🔄 Shredded carrots → Thinly sliced snap peas, Shredded purple cabbage, coleslaw mix
🔄 Red bell pepper → Skip!
🔄 Green onions → Thinly sliced red onion or chives
🔄 Edamame → Skip!
🔄 Cilantro → Basil, Mint, Or leave it out if you’re not a cilantro person
🔄 Avocado → Leave it out or add extra peanuts for richness
🔄 Peanuts → Cashews or almonds
🔄 Bare chicken nuggets → Any crispy chicken tenders, Rotisserie chicken, Grilled chicken, Shrimp, Tofu or crispy baked tofu
🔄 Rice wine vinegar → Apple cider vinegar or white wine vinegar
🔄 Lime → Rice wine vinegar
🔄 Peanut butter → Almond butter or Cashew butter
🔄 Honey → Maple syrup or brown sugar
🔄 Sriracha → Chili garlic sauce or leave it out

Recipe Notes:
Use whatever chicken you love → The crispy nuggets make it feel fun and a little more hearty. But grilled chicken, rotisserie chicken, leftover shredded chicken, even crispy tofu all work.

Make it ahead → Chop all the salad ingredients and mix the dressing ahead of time. Store them separately. Toss right before serving so it stays crisp. If you’re meal prepping, keep the avocado and dressing off until the last minute.

Thin the dressing more than you think → It thickens as it sits. Add water a tablespoon at a time until it’s drizzle-able, not gloppy. You want it to coat everything, but not weigh the salad down.

Adjust the heat → Two tablespoons of sriracha gives it a little kick but won’t light you up. Reduce for kid-friendly. Add more if you like it spicy.

This feeds a crowd → It makes a big bowl. Perfect for hosting, taking to a friend, or having leftovers for lunch the next day.

Turn it into meal prep bowls → Layer rice on the bottom, salad mix on top, chicken, then dressing on the side. It holds up surprisingly well.