Chopped Thai Chicken Salad

Given how much Mark and I love peanut sauce, this salad was a real hit!  Lots of fresh vegetables are chopped up and tossed with some shredded chicken.  Topped with a peanut dressing, this salad was filling and delicious.  It is so packed with vegetables that eating it really made me feel good. It filled me up, but didn't leave me feeling heavy and tired-- know what I mean?  

This salad is great for the warmer months when you might be craving a cold meal.  If you get bored with traditional salads, this is a great way to mix things up!  This would also make a great lunch, as it does not need to be warmed up before serving.  If you like Thai/peanut flavors, I'm sure you will like this.  Hope you get a chance to enjoy this meal!

Chopped Thai Chicken Salad

serves: 4-6 (as a full meal)
*Note:  If you don't eat meat or want the chicken, this would be great with cubed tofu or just with the vegetables.*

INGREDIENTS:

Salad:

• 1 pound boneless, skinless, chicken breast (if one large breast, cut into 2-3 pieces)
• 1 small head green cabbage (to yield about 4 packed cups cabbage when thinly sliced)
• 2 cups bean sprouts
• 2 medium carrots
• 1 medium zucchini
• 1/2 cup fresh cilantro, chopped
• 1 bunch green onions, thinly sliced
• handful of chopped peanuts, for sprinkling on top

Dressing:

• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons soy sauce/tamari
• 2 tablespoons rice vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon lime juice
• 2 teaspoons sesame oil
• 1/2 teaspoon fish sauce
• 6 tablespoons peanut butter
• 2 tablespoons water + more as needed 

DIRECTIONS:

1)  Bring a medium sized pot of water to boil.  Add the chicken and reduce heat to a simmer.  Cover and cook for about 15-25 minutes until the internal temperature of the chicken is 165F.  When the chicken is done, remove from heat and drain.  Shred with two forks or use your stand mixer (it works really well!).

2)  While the chicken is cooking, prepare the rest of the salad.  Thinly slice the cabbage and put it in a large bowl.  Add bean sprouts to the cabbage.  Shred the carrots and zucchini (a food processor does this quickly) and add them to the bowl.  Add chopped cilantro and sliced green onions as well.  When the chicken is done and shredded, add it to the bowl with the vegetables and toss to combine.

3)  In a small bowl, whisk together all dressing ingredients.  If your peanut butter is chunky or if desired, blend dressing ingredients in a blender until smooth.  Add additional water as necessary until the dressing is the desired consistency.

4)  Serve salad topped with dressing and sprinkled with peanuts.  If you have leftovers, store leftover salad separately from leftover dressing for a few days.

(recipe adapted from Pinch of Yum)