THAI CHICKEN SALAD WITH CRAZY GOOD PEANUT DRESSING

Ingredients

The Dressing:

¼ cup olive oil

¼ cup rice wine vinegar

¼ cup soy sauce

1 tablespoon fish sauce

2 tablespoons sesame oil

4 tablespoons smooth peanut butter

3 tablespoons honey

2 teaspoons fresh ginger root, peeled and minced

2 large cloves garlic, peeled and minced

1 jalapeno pepper, minced (including seeds for spice!)

 

The Salad:

1 ½ cups pea pods, stringed

3 cups purple cabbage, thinly sliced and rough chopped

1 red bell pepper, cut into strips and then cut into 1-2” pieces

1 yellow bell pepper, cut into strips and then cut into 1-2” pieces

½ cup scallions, chopped

1 large carrot, peeled and grated on the large hole of a box grater (about 1 cup)

1 small English cucumber, cut into ½” thick half moons

¼ cup cilantro leaves, chopped

¼ cup basil leaves, chopped

3 teaspoons toasted sesame seeds

3 cups boneless, cooked chicken breast, shredded to bite size pieces

¾ cup honey roasted peanuts, rough chopped

 

Instructions

Combine all of the dressing ingredients in a blender or food processor and process until smooth.

Blanch the pea pods.  Fill a large saucepan half full with water and bring to a boil.  Drop the pea pods in the boiling water for 30 seconds and remove.  They will be bright green and still crisp in texture.  Run them under cold water and pat dry with paper towels.

Place the pea pods and all of the other salad ingredients in a large bowl and toss with ¾ of the dressing.  Add more to desired consistency (I use it all).  Garnish with more peanuts, scallions, and sesame seeds and devour!

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