Crunchy Thai Chicken Salad
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
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.
Serving Size 4