Our carpets are in the midst of getting cleaned so I’ve made myself scarce and found my nearest coffee shop to hole up in until yoga starts. Life is rough around these parts.
And I’m listening to the best ‘Teen Mom’ episode right now and it’s happening right in front of my face. I wish I could be a fly on the wall so I could listen and watch but sometimes people ‘listening’ is just as great as people watching.
I’m easily entertained.
Whenever we go out to dinner I have an inner conflict of ordering one of the delicious salads and telling myself paying the extraordinary amount for a salad is really a waste of money. After the last salad I got, I told myself it’s about time to start making awesome salads at home.
Don’t get me wrong… the lettuce salad with cucumbers, peppers, and radishes (on my list of favorite vegetables) is a staple in our fridge but it’s not the same.
I found a recipe for a Thai chopped salad probably over a year ago but for some reason the effort to make your own salad dressing seemed overwhelming to me for something as simple as a salad.
It’s really not hard (surprise to… no one.)
My only word to the wise for this salad is to buy a small cabbage because when you start cutting into them, it seems to multiply in front of your eyes. So buy small, or have multiple cabbage recipes lined up for the rest of your week.
Or.. cough… sacrifice 50 cents and throw the leftover cabbage away. Kills me… just a little.
I always serve the salad dressing separately and I would also recommend adding the bean sprouts and peanuts in as you eat it as well. Unless you’re planning on eating the entire salad in one sitting. We found that our bean sprouts got a little mushy after a day or two of sitting in the fridge.
Thai Chopped Chicken Salad
Inspired by A Pinch of Yum
1 small head of purple cabbage, shredded
1 1/2 cups of snow peas, chopped into thirds
1 1/2 cups of bean sprouts
1 red pepper, chopped into bite sized pieces
1 carrot, shredded
1 bunch of green onions, chopped
1/2 cup of chopped cilantro
2 chicken breasts
Peanuts to serve
Dressing and Marinade
2 cloves of garlic, diced small or pressed
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup sugar
1 tsp fish sauce
Juice of one lime
1/2 cup of smooth peanut butter
1/2 cup of water
Whisk together all ingredients for the dressing. Pour half of it over the 2 chicken breasts and let marinade for at least 4 hours. Pan sear the chicken until it’s done all the way through (5-10 minutes per side) or grill. Chop chicken into bite sized pieces and mix together with all salad ingredients. Top with dressing and peanuts. Serve chilled.