Thai Crunch Salad

This giant bowl of Asian goodness is packed full of fresh flavors.

Ingredients

Salad

• 1 boneless chicken breast, trimmed
• 1 head napa cabbage, shredded
• 1/2 cup shredded carrot
• 1 mango, diced
• 1 avocado, diced
• 1/2 cup edamame, shelled
• 1/4 cup cilantro, chopped
• 1/4 cup roasted peanuts, chopped

Dressing

• 1/4 cup smooth peanut butter
• 2 cloves garlic, grated 
• 1/2 tsp sriracha, or more to taste
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar 
• juice of 2 limes
• 1/2 tsp fish sauce
• 1/4 cup water

Preheat oven to 425F. Line baking sheet with foil and lightly coat with non-stick spray. Place chicken breast flat on cutting board and loosely cover with plastic wrap. Using a mallet, pound chicken until uniform in thickness (about 1 inch thick). Season with salt and pepper. Place on baking sheet and bake for 22 minutes. Allow to cool to room temperature.

In the bottom of a large salad bowl, whisk together all dressing ingredients. Toss all salad ingredients in bowl and coat with dressing. 

Thinly slice cooled chicken breast. Serve over top heaping portion of salad.

Serves 2

Notes from the Chef

-Shelled edamame is readily available in the frozen section of most grocery stores; defrost first!

-Microwave peanut butter briefly to more easily combine dressing

-If preparing salad in advance, prep dressing separate from salad and withhold peanuts until ready to serve

-Serve your husband first and eat the remainder right out of the giant-ass bowl; scientifically demonstrated to improve your culinary experience