Thai Chicken Chopped Salad

Not all salads are a meal. A real one. 
One that nourishes and satisfies the biggest appetites. 

This one fits the bill and has so many yummy ingredients that make it interesting. Plus, you can switch up the veggies and starch (or omit altogether) to make it your own. 
And because my little ones are not exactly diving into a salad bowl anytime soon, I just pull out the ingredients they like as I prep and everyone is happy. 

With lots of of my favorite comfort foods on the menu most nights, this is a nice way to break it up. 

Oh, and bonus points that we had leftovers that I threw in a wok with some brown rice the next day, added some more soy and it was delicious. 

Thai Chicken Chopped Salad
Imperfect Polish 2017
serves 6

For the dressing: 
1/3 cup olive oil 
3 cloves garlic, minced
4 tablespoons soy sauce
2 tablespoons honey
3 tablespoons white vinegar, I like rice
2 tablespoons sesame oil
1 tablespoon lemongrass paste (in produce case) or grated ginger
juice of one lime
couple splashes of fish sauce if you're into it

Place all ingredients in a small bowl and whisk to combine. Set aside. 
Can be made up to two days before. 

For the salad: 

14 oz thawed frozen edamame
5 cups kale or greens of choice, chopped 
3 large carrots, diced or julienned
2 red bell peppers, diced or julienned
1 can chopped water chestnuts
2 cups shredded or diced cooked chicken (I use rotisserie or leftovers)
1 cup rice noodles, softened and chopped (or quinoa, brown rice, anything you like)
handful of chopped cilantro
3 scallions, chopped
handful of peanuts, chopped

Place all ingredients in a large bowl. (This can be done a couple hours before and refrigerated if needed) Toss with the dressing a little bit of a time. You may use it all, you may not. Taste as you go until dressed to your taste. If it needs more seasoning, add more soy and lime juice. Top with sriracha if you like it spicy. 


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