Chopped Thai Crunch Salad with Sweet and Spicy Dressing

Name: Chopped Thai Crunch Salad with Sweet and Spicy Dressing
Prep time: 1 h 30 min
Cook time: 12 min
Total time: 1 h 42 min
Yield: 6 Servings
Ingredients: 2 tablespoons oil; 2 tablespoons low-sodium soy sauce; ¼ cup rice vinegar; 1 tablespoon lime juice; ½ teaspoon salt; ¼ teaspoon pepper; 1 ½ pounds boneless skinless chicken breasts or thighs; 4 tablespoons rice vinegar; 4 tablespoons sweet Thai chili sauce; 1 teaspoon sesame oil; salt and pepper; ¼ 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; 4 cups chopped romaine lettuce; 2 cups chopped Napa cabbage; 1 cup chopped red cabbage; 1 cup diced cucumber; 1 cup edamame; 1 cup small diced carrots; 1 cup chopped red bell pepper; 4 green onions; 1 cup chopped cilantro; Peanuts for topping

User Reviews

5.0

51 reviews

Excellent

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
1 hr 42 mins
Servings
6 Servings
Course
Salad
Cuisine
Thai

Chopped Thai Crunch Salad with Sweet and Spicy Dressing

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

Chicken:

2 tablespoons oil
2 tablespoons low-sodium soy sauce
¼ cup rice vinegar
1 tablespoon lime juice from about 1 lime
½ teaspoon salt
¼ teaspoon pepper
1 ½ 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:

¼ 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

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Instructions

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

Notes

Adaptable: 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.

Nutrition Information

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Serving 1 Serving Calories 459kcal (23%) Carbohydrates 20g (7%) Protein 29g (58%) Fat 30g (46%) Saturated Fat 7g (35%) Cholesterol 85mg (28%) Sodium 854mg (36%) Fiber 5g (20%) Sugar 11g (22%)