Thai Chopped Chicken Salad

My family is almost always up for whatever I cook.  They really are good sports about trying pretty much anything.  When I was writing my cookbook, they got used to me serving something new on a regular basis and they all learned to give critical feedback to help make each dish better.  Since I have this blog, they know I’m going to throw something new at them at any given time.

Every now and then, a dish doesn’t make the grade.  And my tribe is not shy about telling me so.  If only one person doesn’t like it, I take it with a grain of salt, but if two or more are in agreement, I take that dish off the radar.

This is not such a dish.  This one was well-loved (bowls scraped, forks licked, “Can I have some more?”) and will definitely be made again!

First of all, it makes a TON!  We’re trying to make healthier choices, but part of that is trying to make sure that nobody is hungry after eating!  That was totally accomplished with this delicious salad!

And the dressing?  It’s ridiculous how good this dressing is.  I could seriously just drink it.  It is my favorite part of this salad.

Thai Chopped Chicken Salad

• Salad:
  • 1 head of Napa cabbage (about 16 ounces), cut into bite-sized pieces
  • 2 cups of shredded carrots
  • 6-8 mini sweet peppers, thinly sliced
  • 3-4 cups of chopped cooked chicken
  • 1 cup of salted peanuts
  • 1/4 cup of sesame seeds
• Dressing:
  • 1 tablespoon of minced garlic
  • 2/3 cup of creamy peanut butter
  • 1/4 cup of honey
  • 1/4 cup of low-sodium soy sauce
  • 1/4 cup of rice vinegar
  • 1/4 cup of canola oil
  • 2 tablespoons of sesame oil
  • 1 tablespoon of sriracha
  • warm water, added a little at a time until dressing is the right consistency

In a large bowl, toss the salad ingredients.  In another bowl, whisk together the dressing ingredients, adding warm water until dressing is as thin as you’d like it.  Drizzle dressing over the salad and stir to coat every single piece.

Well Duh #1:  As far as Napa cabbage, you’re going to be cutting off the bottom stem-end, so take that into account when choosing a head.  I know it says 16 ounces, but really, you just need a big bowlful.  It is the base of your salad.

Well Duh #2:  I found the mini sweet peppers in a bag with all three colors mixed.  If you can’t find that, just use 2 regular bell peppers of your choice:  either red, yellow, or orange.  Slice them very thinly.

Well Duh #3:  You can add more sriracha, if you like things a little spicier.  Just taste the dressing before pouring it over the salad.

Well Duh #4:  Be sure to only add a tablespoon or so of warm water at a time.  You can always add more, but if you get the dressing too thin, there’s not much you can do about it.

Well Duh #5:  I used a rotisserie chicken, but grilled chicken would be great, too.  Actually, I’d love to make this with crispy fried chicken, cut into thin strips, but that wouldn’t be too healthy, so that’s a dish for another day!

I love anything with a peanut dressing.  I really do.  But I wasn’t so sure how my family would like it.  Michael got two bites into his bowl and asked, “Is this healthy?  Because I’m really going to want more of this!”  Elizabeth took one bite and declared it her new favorite thing I’ve ever made.  She also called dibs on the very small amount of leftovers so that she can have it for lunch today!

I’d say this one is a keeper!