Thai Chicken Chopped Salad With Peanut Dressing

April 10, 2019
Thai fowl Chopped Salad is exploding with contrasting flavors and textures of crunchy Napa cabbage, juicy chicken, colorful peppers, candy carrots, salty peanuts, & clean cilantro, all finished off with an superb Peanut Dressing!

Thai Chicken Chopped Salad With Peanut Dressing

So how splendid and gorgeous is this salad?! let me assure you that it tastes even better than it looks. It’s a pseudo-copycat, inspired by way of the Thai bird Salad at Panera Bread, however I decided to change out a few of the components for additions that I liked extra.

And as opposed to mimicking their Thai Chili French dressing, I borrowed a page from one in all my maximum popular ever crock pot recipes — gradual Cooker Thai Peanut fowl — and tailored that peanut sauce into a dressing. I’m telling you…it’s so exact it’s downright drinkable.

Thai Chicken Chopped Salad With Peanut Dressing

INGREDIENTS:
FOR THE DRESSING:

  • 1 large clove of garlic
  • 1/3 cup creamy peanut butter
  • 3 tablespoons honey
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons freshly-squeezed lime juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons canola oil (or another light vegetable oil)
  • 1 teaspoon sesame oil (regular or toasted)
  • 1/4 teaspoon sriracha
  • Warm water, 1 teaspoon at a time, to thin dressing to desired consistency (only if needed)

FOR THE SALAD:

  • 16 ounces chopped Napa cabbage (or hearts of romaine, or a combo of the two)
  • 3 to 4 cups chopped or shredded cooked chicken
  • 1 1/2 cups thinly sliced red bell peppers (or multi-colored mini sweet peppers)
  • 1 1/2 cups julienned (or shredded) carrots
  • For serving: cilantro leaves (chopped or torn), chopped salted peanuts, sesame seeds, and lime wedges

INSTRUCTIONS:

  1. To put together the dressing, vicinity the clove of garlic in a small food processor or blender. Pulse till garlic is finely minced. upload the peanut butter, honey, soy sauce, lime juice, rice vinegar, canola oil, sesame oil, and sriracha. process or combination till absolutely smooth and blended. If dressing is just too thick, add 1 teaspoon warm water and blend once more. Repeat till favored consistency is reached. flavor the dressing and alter to flavor by means of adding a bit greater soy sauce (for saltier), honey (for sweeter), or sriracha (for hotter). (as a substitute, finely mince the garlic by using hand, integrate all the ingredients in a big bowl, and in a timely fashion whisk until the dressing is easy and emulsified.)
  2. To put together the salad, area the chopped Napa cabbage in a large bowl. arrange the hen, peppers, and carrots on top. Drizzle with preferred quantity of dressing, toss to mix, and garnish with cilantro leaves, peanuts, sesame seeds, and freshly-squeezed lime juice. Serve at once.

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