Salads - California Pizza Kitchen ® Thai Crunch Salad
Brenda Dixon
This is worth every bit of the trouble! Make the dressings ahead or buy them and it’s a breeze.
ingredients
- Salad
- 1 large rotisserie chicken, sliced thin
- 1 cup frozen edamame, cooked, chilled
- 1 cup lightly salted cocktail peanuts, toasted if desired
- 12 cups Napa cabbage, thinly sliced
- 2 cups red cabbage, thinly sliced
- 2 cups carrots, julienned
- 1 cup cucumber, julienned
- 4 green onions, chopped (green part only)
- 1 avocado, cored and chopped
- 1 bag crispy won tons
- Cilantro-Lime Dressing
- 1/2 cup vegetable oil
- 1/4 cup rice vinegar
- 1/2 cup coarsely chopped cilantro
- 1/4 cup minced red bell pepper
- 1/4 cup honey
- 4 Teaspoons Dijon mustard
- 2 Teaspoons sesame oil
- 2 Teaspoons lime juice
- 2 Cloves garlic
- Dash salt and ground black pepper
- Peanut Sauce
- 1/2 cup crunchy peanut butter
- 6 Tablespoons hoisin sauce
- 2 Tablespoons rice vinegar
- 2 Tablespoons light brown sugar
- 1 Tablespoon chili sauce (or chili-garlic sauce)
- 1 Teaspoon sesame oil
- 1/2 Teaspoon minced ginger
- 1/2 cup water
directions
- 1
Lime-Cilantro Dressing: Combine ingredients in blender on high speed for 20 seconds. Cover and chill.
- 2
Spicy Peanut Sauce: Heat all ingredients in saucepan over medium/low heat until sauce is hot and sugar is dissolved. Blend in a blender for 20 seconds. Cover and chill.
- 3
Salad Combine vegetables and peanuts in a large bowl. Thinly slice chicken breast into bite-size pieces and add it to the salad. Pour 4 to 5 tablespoons of cilantro-lime dressing over the salad and toss well. Sprinkle crispy won tons on top of the salad. Top with a drizzle of peanut dressing.
Source: Brenda Dixon
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