Crunchy Thai Chicken Salad

Name: Crunchy Thai Chicken Salad
Yield: 4 servings
Ingredients: 8 oz Little Leaf Farms Crispy Green Leaf Lettuce; ¼ cup fresh mint leaves, torn; 1 large cucumber, sliced thin; 1 red bell pepper, sliced into matchsticks; ½ cup purple cabbage, shredded; 1 large carrot, peeled and shaved thin; 12 oz grilled chicken, sliced thin; ¼ cup roasted peanuts, chopped; ½ cup extra virgin olive oil; ¼ cup rice wine vinegar; 2 tbsp unsalted peanut butter; 1 tbsp coconut sugar; 2 tsp chili paste; 1 tbsp fresh ginger, peeled; 1 cloves of garlic, peeled; 1 tsp fresh lime juice (half a lime); Pinch of Himalayan salt; Freshly ground black pepper

Ingredients:

8 oz Little Leaf Farms Crispy Green Leaf Lettuce

¼ cup fresh mint leaves, torn

1 large cucumber, sliced thin

1 red bell pepper, sliced into matchsticks

½ cup purple cabbage, shredded

1 large carrot, peeled and shaved thin

12 oz grilled chicken, sliced thin

¼ cup roasted peanuts, chopped

Spicy Peanut Ginger Dressing

½ cup extra virgin olive oil

¼ cup rice wine vinegar

2 tbsp unsalted peanut butter

1 tbsp coconut sugar

2 tsp chili paste

1 tbsp fresh ginger, peeled

1 cloves of garlic, peeled

1 tsp fresh lime juice (half a lime)

Pinch of Himalayan salt

Freshly ground black pepper

Directions:

Make the Dressing

In a blender or food processor, combine all of the ingredients and blend until well emulsified.

Season with salt and pepper to taste & serve.

Assemble the Salad

Fill your salad bowl with a bed of Little Leaf Crispy Green Leaf Lettuce.

Add the torn mint, cucumber, pepper, cabbage, and grilled chicken.

Drizzle a generous spoonful of Spicy Peanut Ginger Dressing over everything and give it a good toss.

Sprinkle the toasted peanuts on top and serve with extra dressing.

CategorySaladTags#babycrispygreenleaf

Ingredients