To be totally honest, I never really measure salad dressings. I kind of dump, pour, mix and combine like a mad scientist concocting a new compound. The resulting Spicy Peanut Dressing was tangy and acidic from the vinegar and lime juice, but still savory and spicy, both of which I really enjoyed. The flavors complement the fresh herbs quite well. Sometimes, I think kale is really leafy and green, but when chopped, mixed with fresh herbs and topped with the right dressing, kale is pretty benign and makes for a great base. I also am a firm believer that everything tastes better bite-size and chopped. I used a plain rotisserie chicken from Whole Foods for a quick and easy meal. Plus, it beats firing up the oven or stove during the summer. Just chop and combine for this tasty Chopped Thai Chicken Salad.
Ingredients (serves 4).
For the Salad:
- 4 c curly kale, spines removed (how to here) and chopped
- 2 c baby spinach, chopped
- 1/2 c fresh basil, chopped
- 1/2 c cilantro, chopped
- 2 c shredded chicken, cooked
- 2 c broccoli slaw
- 1/2 c matchstick carrots
- Chopped peanuts to garnish
For the Dressing:
- 1/4 c all-natural peanut butter
- 1 T apple cider vinegar
- 2 t low sodium soy sauce
- Fresh juice from half lime
- 1 t agave or more to taste
- 1-3 T hot water or more to help mix
- Sriracha to taste
- In a jar or covered container, combine all dressing ingredients; add the least amount of water initially. Whisk and/or cover and shake well. If still “thick,” add hot water as needed to help blend dressing and dissolve peanut butter.
- In a large bowl, toss kale through chicken.
- Top with 2 T of dressing and chopped peanuts.
Salad adapted from The Adventure Bite‘s “Thai Chicken Salad with a Creamy Peanut Hummus Dressing.” • Dressing recipe my own.