This salad is full of colors, flavors, textures and yumminess!
Thai Crunch Chicken Salad
Spicy Peanut Dressing
1/2 cup crunchy peanut butter
6 tablespoons hoisin sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons brown sugar
1-3 teaspoons of chili-garlic sauce
1 teaspoon sesame oil
1/2 teaspoon minced ginger
1/2 cup water
Combine all ingredients in a small saucepan over medium/low heat. Heat until hot, but not boiling, and sugar is dissolved. Pour mixture into a blender and blend until smooth about 20 seconds. Taste and adjust seasoning if necessary. Cover and chill.
Cilantro Lime Dressing
1/2 cup vegetable oil
1/4 cup unseasoned rice vinegar
1/2 cup coarsely chopped cilantro
1/4 cup minced red bell pepper
1/4 cup honey
4 teaspoons Dijon mustard
2 teaspoons sesame oil
2 teaspoons fresh lime juice
2 cloves of garlic
Fresh ground black pepper
Combine all ingredients in a blender and blend on high for 20 seconds, or until cilantro is chopped fine, but not entirely pureed. Taste and adjust seasoning in necessary. Cover and chill.
1 Head Napa cabbage, thinly sliced
2 cups thinly sliced red cabbage
1 cup pre-cooked, shelled edamame
4 green onions, finely chopped
1 red bell pepper, julienned
2 cups carrots, julienned
1/2 cup loosely packed chopped cilantro
3 chicken breasts, cooked and sliced very thin
1/2-1 cup salted cocktail peanuts
Combine cabbages, edamame, green onions, red bell pepper, carrots, cilantro and chicken in a large bowl. Add enough spicy peanut dressing to lightly coat salad ingredients. Taste and adjust seasonings if necessary. Plate and drizzle with cilantro-lime dressing and garnish with additional cilantro, green onions and peanuts. Enjoy!
*This made enough for my family's dinner (I have a few small eaters), a plate to share with my kiddie-corner neighbors and my lunch the next day. I still have a lot of the cilantro-lime dressing and a little of the spicy peanut dressing leftover.
The recipe for the dressings comes from tastebook.com