Chopped Thai Crunch Salad with Sweet and Spicy Dressing
User Reviews
5
Chopped Thai Crunch Salad with Sweet and Spicy Dressing
Description
The Chopped Thai Crunch Salad with Sweet and Spicy Dressing brings together chicken marinated in a blend of soy sauce, rice vinegar, and lime juice, then grilled and chopped into bite-sized pieces. This protein pairs with a medley of chopped romaine, Napa and red cabbage, cucumbers, edamame, carrots, bell pepper, scallions, and cilantro, creating a crisp and colorful base. Two dressings—one a tangy vinaigrette made from rice vinegar, Thai sweet chili sauce, and sesame oil, and the other a creamy peanut dressing—are combined to coat the salad, balancing spiciness, sweetness, and nuttiness. The texture contrasts between the crunchy vegetables, tender chicken, and smooth dressings provide a complex mouthfeel. This salad works well as a main or side and benefits from the freshness of its raw ingredients and grilled chicken. The recipe allows for ingredient swaps within the salad to accommodate what is available or preferred.
Ingredients
Chicken:
- 2 tablespoons neutral cooking oil generic cooking oil
- 2 tablespoons soy sauce low-sodium
- ¼ cup rice vinegar
- 1 tablespoon lime juice from about 1 lime
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ pounds chicken breast boneless skinless; or chicken thighs
Vinaigrette:
- 4 tablespoons rice vinegar
- 4 tablespoons thai chili sauce sweet
- 1 teaspoon sesame oil
- salt pinch of each
- black pepper pinch of each
Peanut Dressing:
- ¼ cup peanut butter creamy
- 2 tablespoons soy sauce low-sodium
- 1 tablespoon rice vinegar
- 1 tablespoon Thai sweet chili sauce
- 2 tablespoons water plus more as needed, very hot
Salad:
- 4 cups romaine lettuce chopped
- 2 cups Napa cabbage chopped
- 1 cup red cabbage chopped
- 1 cup cucumber peeled or not, diced
- 1 cup edamame
- 1 cup carrot small diced
- 1 cup red bell pepper chopped
- 4 green onions white and green parts finely chopped
- 1 cup cilantro chopped
- peanuts optional, for topping
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
- The salad ingredients can be varied as desired, such as substituting more Napa cabbage for red cabbage or adding other fresh vegetables.
- The vinaigrette can be prepared ahead and stored in the refrigerator for up to a week.
- For a nuttier flavor, toasted peanuts can be added as garnish before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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