- 4
Ingredients
- Lime-Cilantro Dressing:
- 1/2 cup vegetable oil
- 1/4 cup rice vinegar
- 1/2 cup coarsley chopped cilantro
- 1/4 cup minced red bell pepper
- 1/4 cup honey
- 4 tbsp dijon mustard
- 2 tsp sesame oil
- 2 tsp lime juice
- 2 cloves garlic
- dash of salt
- dash of pepper
- Spicy Peanut Sauce:
- 1/2 cup crunchy peanut butter
- 6 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 2 tbsp light brown sugar
- 1 tbsp sambal olek
- 1 tsp sesame oil
- 1/2 tsp minced ginger
- 1/2 cup water
- 4 chicken breast fillets
- Crispy wontons and Bean threads:
- 2 cups vegetable oil
- 8 wonton wrappers
- handful of bean threads
- Salad:
- 1 cup cooked edamame
- 1 cup lightly salted cocktail peanuts
- 12 cups chopped napa cabbage
- 2 cups thinly sliced red cabbage
- 2 cups julienned carrot
- 1 cup julienned cucumber
- 1 ripe avocado
- 3 green onions chopped
Preparation
Step 1
Lime-Cilantro Dressing:
Combine all ingredients in blender on high speed for 20 seconds. Cover and chill.
Spicy Peanut Sauce:
Combine all ingredients in medium saucepan on med/low heat until sugar dissolves (do not boil). Place in blender for 20 seconds, cover and chill.
Chicken breasts:
Flatten chicken with kitchen mallet, rub with oil, salt & pepper. Grill 3 to 4 minutes each side until done. Wrap and chill.
Crispy Wontons and Bean Threads:
Heat 2 cups oil in pan until temperature reaches 375 degrees. Slice stacked wontons into 1/4" strips, cut in half. Fry for 30 seconds in oil until brown, drain on paper towel. Fry bean threads for 10 seconds until floating, drain on paper towel.
Salad:
Toss all salad ingredients together with sliced chicken, divide into 4 servings. Toss each serving with 4 to 5 tbsp dressing. Drizzle peanut sauce over top.
Sprinkle each salad with bean threads and wontons.