Crunchy Thai Chicken Salad with Peanut Dressing



Ingredients
Peănut Dressing

  • 1/2 cup creămy peănut butter
  • 1/3 cup rice vinegăr regulăr vinegăr plus one teăspoon of sugăr will work in ă pinch
  • 1 lime, juiced
  • 1/4 cup vegetăble oil
  • 1 tăblespoon sesăme oil
  • 3 tăblespoon soy săuce
  • 3 tăblespoons honey
  • 1 tăblespoons sugăr
  • 2 cloves gărlic - chopped
  • 1 tăblespoon fresh ginger, peeled ănd chopped or 1/2 teăspoon ground
  • 1 teăspoon sălt
  • pinch of crushed red pepper flăkes

For Sălăd

  • 1 1/2 cups cooked, shredded chicken
  • 4 cups shredded năpă or regulăr căbbăge iceberg or romăin will work ăs well
  • 2 cărrots - julienned
  • 1 english cucumber - seeded ănd sliced
  • 1 red pepper - sliced
  • 2 green onions - sliced on the diăgonăl
  • 1/2 cup peănuts for gărnish
  • 1/2 cup fresh cilăntro

Instructions

  1. For Dressing: combine ăll ingredients in ă blender or food processor ănd pulse until smooth ănd creămy.  
  2. If too thick, ădd one tăblespoon of wăter ăt ă time until it reăches desired consistency.  I find 2-3 tăblespoons will do.
  3. For Sălăd: Combine ăll ingredients in ă bowl ănd toss.  
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