Chopped Thai Crunch Salad with Sweet and Spicy Dressing

from Mel’s Kitchen Cafe

YIELD: SERVES 5

The salad ingredients are very adaptable. We’ve made this before and omitted the red cabbage entirely, adding a bit more napa cabbage – you can definitely play around with all of the fresh salad ingredients.


INGREDIENTS

Chicken:

 2 tablespoons oil
 2 tablespoons low-sodium soy sauce
 1/4 cup rice vinegar
 1 tablespoon lime juice (from about 1 lime)
 1/2 teaspoon salt
 1/4 teaspoon pepper
 1 1/2 pounds boneless, skinless chicken breasts or thighs

Vinaigrette:

 4 tablespoons rice vinegar
 4 tablespoons sweet Thai chili sauce
 1 teaspoon sesame oil
 Salt and pepper (pinch of each)

Peanut Dressing:

 1/4 cup creamy peanut butter
 2 tablespoons low-sodium soy sauce
 1 tablespoon rice vinegar
 1 tablespoon Thai sweet chili sauce
 2 tablespoons very hot water, plus more as needed

Salad:

 4 cups chopped romaine lettuce
 2 cups chopped napa cabbage
 1 cup chopped red cabbage
 1 cup diced cucumber, peeled or not
 1 cup edamame
 1 cup small diced carrots
 1 cup chopped red bell pepper
 4 green onions, white and green parts finely chopped
 1 cup chopped cilantro
 Peanuts for topping (optional)

DIRECTIONS

1. For the chicken, whisk together the oil, soy sauce, rice vinegar, lime juice, salt and pepper. Place the chicken in a ziploc
bag or shallow dish and cover with the marinade. Refrigerate for 20 minutes or up to 24 hours (the longer it marinates,
the better the flavor). Remove the chicken from the marinade and grill 6-7 minutes per side. Remove to a plate and let
cool. Chop into bite-sized pieces.

2. For the vinaigrette, combine all the ingredients in a liquid measure or small mason jar and whisk (or shake) until well
combined. Refrigerate until ready to use. The dressing can be made up to a week in advance.

3. For the peanut dressing, whisk together (or again, shake in a mason jar), all the ingredients until well combined. Add additional hot water, one tablespoon at a time, until the dressing is smooth and thin enough to drizzle.

4. In a large bowl, toss together all of the salad ingredients with the cooled and chopped chicken. Pour the vinaigrette over the top and toss until the ingredients are coated with the dressing.

5. Serve the salad with the peanut dressing on the side to drizzle on top.

Nutritional Facts

Amount per serving: 2 ½ cups
Calories: 374
Total Fat: 15.4 gms
Cholesterol: 66 mg
Sodium: 1,368 mg
Potassium: 372 mg
Total Carbohydrate 20 g
Diet Fiber 4.2 g
Sugars 9.4 g
Protein 37.7 g

Alli Kofoed
Alli Kofoed is a staff writer for the marketing department at KORR. She is a student in Communications and Advertising at Brigham Young University,
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