Chopped Thai-Style Chicken Salad

• 280 g cooked chicken breast cut into strips
• ½ small white cabbage cored and finely shredded
• 1 large carrot peeled and cut into thin strips
• 450 g fresh pineapple peeled and cut into chunks
• 6 spring onions trimmed and sliced thinly
• 1 green pepper deseeded and cut into strips
• 1 red chilli deseeded and sliced thinly
• 10 g fresh coriander chopped

For the dressing

• 1 clove garlic peeled and minced
• 2 tbsp white wine vinegar
• 2 tbsp soy sauce
• 2 tbsp granulated sweetener
• 1 tbsp lime juice
• ½ tbsp fish sauce
• 4 tbsp peanut butter powder
• 4 tbsp water mixed with peanut butter powder