California Pizza Kitchen's Thai Crunch Salad

By carabara14

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

Details

Servings 4

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.