Thai Chicken Crunch Salad (Print Version)
# Ingredients:
01 -
1 pound chicken breast, cut into 1-inch cubes.
02 -
1/4 cup low sodium soy sauce.
03 -
1 tablespoon minced garlic (for marinade).
04 -
1-2 tablespoons brown sugar.
05 -
1 tablespoon tahini.
06 -
1 tablespoon toasted sesame oil (for marinade).
07 -
1 tablespoon rice vinegar (for marinade).
08 -
2 teaspoons fresh grated ginger (for marinade).
09 -
1 tablespoon sriracha (for marinade).
10 -
1 tablespoon sesame seeds.
11 -
3 cups shredded purple cabbage.
12 -
3 cups shredded green cabbage.
13 -
1 cup shredded carrot.
14 -
1 red bell pepper, sliced.
15 -
1/2 cup shelled edamame.
16 -
1/2 cup diced green onion.
17 -
1/2 cup chopped cilantro.
18 -
1/4 cup chopped peanuts.
19 -
3 tablespoons creamy peanut butter.
20 -
2 tablespoons rice vinegar (for dressing).
21 -
2 tablespoons honey.
22 -
1 tablespoon toasted sesame oil (for dressing).
23 -
2 tablespoons soy sauce (for dressing).
24 -
1 teaspoon fresh ginger (for dressing).
25 -
1 teaspoon minced garlic (for dressing).
26 -
2 teaspoons sriracha (for dressing).
# Instructions:
01 -
Mix marinade ingredients in bowl. Add cubed chicken and let marinate while preparing other ingredients.
02 -
Whisk peanut butter, vinegar, honey, sesame oil, soy sauce, ginger, garlic, and sriracha. Add warm water to thin.
03 -
Shred cabbages, prepare other vegetables, and combine in large bowl.
04 -
Cook marinated chicken over medium heat until browned and 165°F internal temperature. Add marinade and cook until thick.
05 -
Toss salad with dressing, add cooled chicken, garnish with cilantro and sesame seeds.
# Notes:
01 -
Can customize vegetables based on preference.
02 -
Peanut butter can be replaced with other nut/seed butters.
03 -
Use mandoline for easy cabbage shredding if available.