Salad love; Thai Chicken Crunch

Thai Crunch Salad

1 head Napa cabbage, chopped
½ small head red cabbage, cored and chopped
2 large carrots, peeled and julienned
4 green onions; thinly sliced
½ English cucumber, cored, peeled, julienned
1 bunch cilantro, chopped
2 cups cooked shelled edamame (soybeans)
½ cups roasted peanuts
3 breasts chicken; poached and diced
1 cup lime-cilantro dressing
4 cups fried wonton strips
1 ripe Hass avocados, peeled, pitted, cut into 1/2-inch dice (optional)
Thai peanut dressing

Place cabbages, carrots, scallions, cucumber, cilantro, edamame and peanuts in very large mixing bowl and toss to mix.
Cut chicken into ½-inch cubes and add to mixing bowl.
Pour lime cilantro dressing and peanut sauce into bowl and toss to mix thoroughly, add avocado and sprinkle wontons on top of salad.

Lime Cilantro Dressing
1/4 small red bell pepper, cored and cut into 1/2-inch pieces
1 small bunch cilantro leaves, coarsely chopped
1 tablespoon + 2 teaspoons honey
1 tablespoon + 1 1/2 teaspoons lime juice
2 teaspoons Dijon mustard
1/2 teaspoon Asian sesame oil
1/4 teaspoon minced fresh ginger
1/2 teaspoon salt
1/4 ground black pepper
1/2 cup extra-virgin olive oil

Place bell pepper and cilantro leaves in the work bowl of a food processor, then add remaining ingredients except for olive oil. Process until smooth, 30 to 60 seconds.
With food processor on, add olive oil in a thin stream and continue processing for 1 minute after all the oil has been added; there should be no oil on the surface. Store covered in refrigerator for up to 1 week (whisk before using).

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