So when I made that sweet chili thai dressing a few weeks ago, I really didn’t imagine I would love it as much as I did. I’ve used it on more food than probably warrants it but I don’t care. It’s awesome. The original reason why I made it for was this crunchy thai chicken salad and let me tell you…when you cover a mound of raw shredded cabbage with fresh veggies, chopped peanuts, chicken that’s been cooked in the dressing and more of the dressing itself, you pretty much forget that you’re eating a mound of raw shredded cabbage. It’s a great feat. That’s not to say I didn’t enjoy the cabbage, because I did – it’s not unlike eating lettuce – but the toppings are what make this salad what it is: amazing. You will love this one – trust me.
If you're a better planner than I am, you might consider adding some shredded/diced/julienned carrots and some chopped cilantro to this salad. I just didn't have them in the house when I decided to make this for lunch a few weekends ago.
- ½ batch of sweet chili thai dressing
- 6 to 8 oz boneless skinless chicken breasts (1 or 2 smallish breast halves)
- Kosher salt and freshly ground black pepper
- 1 small head napa cabbage, shredded
- ½ red pepper, thinly sliced
- ¼ cup shelled edamame
- 2 tbsp dry roasted (or dry honey roasted) peanuts, roughly chopped
- 1 scallion, sliced (green and white parts)
- To make the chicken: Preheat oven to 375° F. Pour half of the dressing into an 8x8-inch baking dish. Season the chicken with salt and pepper and add the chicken to the dish. Coat both sides of the chicken well with the dressing. Bake for 25-30 minutes, until cooked through.
- Once cooked, transfer the chicken to a cutting board; discard what's left of the dressing in the dish. Allow the chicken to cool for 5 minutes then shred it (or slice it thinly on the diagonal).
- To assemble the salad: Load up two plates with the shredded cabbage. Top each with the chicken, red peppers, edamame, peanuts, and scallions (and any other toppings you may be adding). Drizzle with remaining dressing and serve while the chicken is still warm.
source: adapted from How Sweet It Is