Thai Chicken & Veggie Salad with Peanut Dressing

As I write this recipe, it is 98 degrees outside and you’d better believe that I have absolutely no desire to turn the oven on to make dinner.

So here is a super fresh, vibrant, and tasty salad recipe that is chock-full of nutritious veggies that you can easily tailor to your tastes.

Be sure to use a mandolin if you have one to save time!

Feeds 4 people

Ingredients:

Salad:

1 small cabbage, finely shredded

3 medium carrots, shredded into ribbons or cut into matchsticks

1 medium red onion, sliced thin

1 medium cucumber, sliced thin into half-moons

3-4 medium spring turnips, cut into matchsticks (or sub kohlrabi)

1 sweet or bell pepper (any color), sliced thin

2 large handful lettuce mix, roughly chopped

1 small bunch mint, stems removed and leaves chopped

1 small bunch cilantro, large stems removed and leaves chopped

½ c. peanuts, chopped

1# boneless skinless chicken breasts **

1 tsp. each garlic powder, onion powder, and paprika **

**You can buy a rotisserie chicken and shred it instead of cooking chicken

Peanut Dressing (you can also buy this at the store instead of making it):

½ c. peanut butter (smooth is best but chunky can work too if that’s what you have on hand)

1 clove garlic, minced

2 Tbsp. lime juice

2 Tbsp. rice vinegar

1-2 Tbsp. honey (start with 1 tbsp. and add more to suit your tastebuds)

sriracha to taste, optional

Directions:

If you’re cooking your chicken (rather than buying a rotisserie chicken), preheat your oven to 375 degrees Fahrenheit. Add your chicken breasts to an oven-safe pan with at least one inch sides. Rub in the seasonings and add about 1/8” water to the bottom of the pan. Cover with foil and bake for 20-30 minutes or until the inside temperature is 165 degrees Fahrenheit. Once cool to touch, slice into strips.

Add all of your chopped veggies and herbs to a large bowl and mix.

Whisk all of the ingredients for the dressing in a small bowl until mixed well and smooth. Taste and add honey if you want it sweeter or sriracha if you want it a touch spicy.

Add enough dressing to the bowl of chopped veggies to coat everything and stir well. Split into 4 bowls and top with chopped peanuts and slices of chicken breast. Drizzle any remaining sauce if desired. Enjoy!