Thai Chicken Salad with Orange Peanut Dressing

I based this recipe off of cookingclassy.com

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Yield 4 servings

Here’s What You Need:

  • Dressing
    • 1/2 cup creamy peanut butter
    • 2 tsp orange zest
    • 1/2 cup freshly squeezed orange juice
    • 2 Tbsp rice vinegar
    • 1 Tbsp low-sodium soy sauce
    • 1 Tbsp peeled and grated ginger
    • 1 Tbsp packed brown sugar
    • 1 small clove garlic
    • Salt to taste
    • 1/4 tsp red pepper flakes, more or less to taste
    Salad
    • 1 lb boneless skilled chicken breasts, grilled and sliced
    • 1 large head romain lettuce, chopped
    • 3 carrots, peeled and chopped
    • 1 large red bell pepper, seeded and chopped
    • 1 cup frozen shelled edamame, thawed
    • 2/3 cup salted cashews, roughly chopped
    • 1 cup wonton strips
    • 1/4 cup cilantro leaves
    • White and black sesame seeds, for garnish (optional)

Directions:

  • For the dressing:
    • Add all dressing ingredients to a blender, except red pepper flakes, pulse until ginger and garlic are finely minced. Season with salt to taste and add red pepper flakes and pulse just to stir in. Pour into an airtight container and chill until ready to serve.
  • For the salad:
    • Add all salad ingredients to a large salad bowl, pour dressing over and toss to evenly coat. Serve immediately.

Chefs Notes:
I really enjoyed this salad. The dressing was a little runny, but if you use 2 less tbsps of oj it would probably be perfect.

 

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