Chopped Thai Crunch Salad with Sweet and Spicy Dressing

Chopped Thai Crunch Salad with Sweet and Spicy Dressing was pinched from <a href="https://madmimi.com/s/ea99c4" target="_blank">madmimi.com.</a>

"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...."

INGREDIENTS
2 tablespoons oil
2 tablespoons low-sodium soy sauce
1/4 cup rice vinegar
1 tablespoon lime juice (from about 1 lime)
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds boneless, skinless chicken breasts or thighs
4 tablespoons rice vinegar
4 tablespoons sweet Thai chili sauce
1 teaspoon sesame oil
Salt and pepper (pinch of each)
1/4 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
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)
Directions 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 marin
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