California Pizza Kitchen Thai Crunch Salad

By Pattywak

This sounds like Market Places Thai Crunch salad that I love
Seems very involved though.

Ingredients

• Lime Cilantro Dressing
• 1/2 cup vegetable oil
• 1/4 cup rice vinegar
• 1/2 cup coarsely chopped cilantro
• 1/4 cup minced red bell pepper
• 1/4 cup honey
• 4 tsp Dijon mustard
• 2 tsp sesame oil
• 2 tsp lime juice
• 2 cloves garlic
• dash salt
• dash ground black pepper

Details

Servings 4
Adapted from tastebook.com

Preparation

Step 1

Make lime-cilantro dressing by combining all ingredients in a blender on high speed for 20 seconds, or until cilantro is chopped fine, but not entirely pureed. Cover and chill.

Spicy Peanut Sauce

1/2 cup crunchy peanut butter

6 TBSP hoisin sauce

2 TBSP rice vinegar

2 TBSP light brown sugar

1 TBSP chili sauce (or chili-garlic sauce)

1 tsp sesame oil

1/2 tsp minced ginger

1/2 cup water

Make spicy peanut sauce by combining all ingredients in a small saucepan over medium/low heat. Heat until sauce is hot, but not boiling, and sugar is dissolved. Pour mixture into a blender and blend for about 20 seconds. Cover and chill.

I buy a bag of crispy wontons for soup from Fantastic China and crush.

I buy white thread noddles from Pei Wei and crush.

4 small skinless chicken breast fillets

1 cup cooked edamame

1 cup lightly salted cocktail peanuts

12 cups chopped napa cabbage, chopped (1 large head)

2 cups thinly sliced red cabbage

2 cups shredded or julienned carrots

1 cup julienned cucumber

4 green onions, chopped (green part only)

Flatten chicken breasts by covering them with plastic wrap and pounding them thin with a kitchen mallet. Rub oil on each breast, sprinkle each with a little salt and pepper, and grill 3 to 4 minutes per side or until done. Wrap and chill the cooked chicken.

Cook edamame following the directions on the package. If the soybeans are in the pods, remove them and chill the beans after they have cooked.

5. Toast the peanuts by heating them up in a skillet over medium/low heat for 3 to 4 min or just until starting to brown. Immediately remove them from the heat so that they don’t burn.

6. Now you’re ready to build the salads. For each serving, combine 3 cups napa cabbage, 2/3 cup red cabbage, 1/2 cup carrot, 1/4 cup cucumber, 1/4 cup edamame, 1/4 cup toasted peanuts, 1/4 cup crispy wontons, and a couple TBSP of chopped green onion in a large bowl. Thinly slice a cold chicken breast into bite-size pieces and add it to the salad. Pour 4 to 5 TBSP of cilantro-lime dressing over the salad and toss well.

7. Carefully pour tossed salad onto a serving plate. Sprinkle about 1/2 cup crispy bean threads on top of the salad.

8. Spoon spicy peanut sauce into a squirt bottle and squirt the sauce in a sweeping motion over the top of the salad. Repeat for remaining salads.

Enjoy!