Thai Chicken Salad

For the salad:
  • 2 boneless, skinless chicken thighs, cooked and shredded
  • 1 cup shredded carrot
  • 3 sweet mini-peppers, seeded and coarsely chopped
  • 1 small black radish (or other radish variety), peeled and julienned
  • 1/2 cup shelled edamame
  • 1 cup dark, leafy greens, finely chopped (I used 1/2 cup fresh sorrel and 1/2 cup fresh spinach)
  • 1/3 cup finely chopped chives
  • 1/3 cup ramps (or green onions), sliced
  • 1/2-1 cup peanuts, salted
For the dressing:
  • 2 cloves garlic, minced (or 1 tsp. granulated garlic)
  • 2 tsp. grated fresh ginger (or 1/2 tsp. ground ginger)
  • 2 T. soy sauce (choose GF, if desired)
  • 2 T. rice vinegar
  • 2 T. honey
  • 1 T. lime juice
  • 2 tsp-2 T. sriracha
  • 1 T. chili oil (or olive oil)
  • 1/4 cup peanut butter
  • 2-4 T. water

To make the salad, mix together all of the salad ingredients in a large bowl, except the peanuts. Chill the salad until ready to eat.

To make the dressing, place all of the dressing ingredients into a food processor and pulse a few times until it is all combined. Add enough water to create a pourable consistency.

Toss the dressing with the salad, add the peanuts, toss to coat, and serve.

  • Yields:
  • 4 main dish servings
  • Preparation Time:
  • 20 minutes
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