| Prep Time | 20 minutes |
| Cook Time | 12 minutes |
| Servings |
people
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Ingredients
Thai Chopped Chicken Salad
- 4 chicken breasts trimmed, seasoned with salt and pepper
- 4 heads romaine lettuce chopped
- 1 cup red cabbage shredded
- 2 carrots peeled to into ribbons (or sliced)
- 1 cucumber sliced
- 2 bell peppers chopped
- 3 green onions chopped
- 1/4 cup cilantro chopped
- 8 oz. frozen shelled edamame cooked according to package instructions, cooled
- 1/2 cup salted cashews
Ginger-Peanut Dressing
- 1/4 cup creamy peanut butter
- 3 tablespoons toasted sesame oil
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 cloves garlic coarsely chopped
- 1 square inch ginger peeled, coarsely chopped
- 1 teaspoon chili garlic sauce
- 1 teaspoon sriracha sauce
- 1 teaspoon salt
- 1-3 tablespoons water as needed, to achieve desired consistency
Ingredients
Thai Chopped Chicken Salad
Ginger-Peanut Dressing
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Instructions
Thai Chopped Chicken Salad
- Preheat a grill to 475 degrees. Grill the chicken breasts for 6 minutes on each side, until cooked through and the internal temperature registers at 165 degrees. Remove from grill and let cool. Once cool, shred the chicken.
- Cook the frozen shelled edamame according to package instructions. Let cool.
- In a large bowl, combine the romaine lettuce, red cabbage, carrot ribbons, cucumber, bell pepper, green onions, cilantro, cooled edamame, salted cashews, and shredded chicken.
Ginger-Peanut Dressing
- In a food processor, combine the peanut butter, toasted sesame oil, unseasoned rice vinegar, honey, brown sugar, soy sauce, lime juice, garlic, ginger, chili garlic sauce, sriracha, and salt.
- Puree until smooth. Add 1-3 tablespoons of water as needed, to achieve desired consistency.
- Drizzle the ginger-peanut dressing over the salad, tossing until coated, Divide the dressed salad among plates, and enjoy!
Recipe Notes
Our wine choice: the 2015 Francis Coppola Chardonnay. This juicy, complex white has a creamy texture with notes of crisp fruit -- a perfect white to pair with this lovely salad. Cheers!
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