This salad is packed with so much flavor and texture, it is sure to please. I recently made this salad and packed it for my 16-year-old daughter for her lunch, as to have something healthy (eye roll). Imagine my joy when she sent me a picture of the empty container saying I could make it ANYTIME! WHOA, that’s a win-win for me! And bonus, my hubby loves it too. Since it has chicken, you can easily serve this salad as a dinner and feel full and satisfied.
And for me personally the peanut dressing is so good I can just eat it with a spoon! Y-U-M!!!!
For the Peanut Dressing:
¼ cup rice wine vinegar
2 Tablespoons smooth peanut butter
1 Tablespoon chopped fresh ginger
2 teaspoons chipotle peppers in adobo
1 Tablespoon soy sauce
1 Tablespoon honey
2 teaspoons toasted sesame oil
½ cup canola oil
Salt and pepper to taste
For the Salad:
½ Napa cabbage shredded
½ head romaine lettuce shredded
2 carrots peeled and shredded
¼ pound snow peas, sliced thinly
¼ cup cilantro leaves chopped (plus a little more for garnish)
¼ cup sliced green onions
2 cups chicken (rotisserie or poached)
½ cup chopped dry roasted peanuts
For Peanut Dressing:
In a blender process all ingredients until smooth. Season with salt and pepper to taste. Transfer to a small mason jar until ready to serve.
For the Salad:
Combine all the veggies in a large bowl and toss.
Add the chicken and toss again.
Add the dressing and toss well to coat.
Add the chopped peanuts last and optional extra cilantro for garnish.
Serve and enjoy!