Ingredients
Units
Scale
- 1/2 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
- 1/2 red pepper, thinly sliced
- 1/4 cup shelled edamame
- 2 tbsp dry roasted or dry honey roasted peanuts, roughly chopped
- 1 scallion, sliced (green and white parts)
Instructions
- To make the chicken: Preheat oven to 375° F. Pour half of the dressing into an 8×8-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.
Notes
adapted from How Sweet Eats
- Prep Time: 20 minutes
- Inactive Time: 0 hours
- Cook Time: 25 minutes
- Category: Salad & Dressing Recipes
- Cuisine: Asian
