Oh Lordy.  Meet my new best friend, you guys.  And I’ve got one lousy photo to prove it…ugh, a food bloggers worst nightmare.  I contemplated waiting to take more photos and post this recipe after the next time we have it but you know what?  I don’t really think its a good idea for me to wait any longer than necessary to hand this one over to you.  It’s a weeknight game changer and it tastes like a giant bowl of happiness.  

There is a ton of texture and crunch here.  And roasting the chicken gives you a depth of flavor that works so well with all of the brightness and freshness of the nutrient packed veggies.  Pour that sweet, tangy, drinkable peanut dressing over all of it and I’m just plain sold on the whole idea.  This one is absolutely sticking around for the weekly rotation!  And the leftovers (if you are fortunate enough to have any) make a perfect lunch the next day!

Thai Chopped Salad with Peanut Dressing

Ingredients

For the Peanut Dressing

3 Tablespoons Peanut Butter

3 Tablespoons Tamari or Soy Sauce (be sure to use Tamari if you want this gluten free)

3 Tablespoons Fresh Orange Juice

2 Tablespoons Fresh Lime Juice

1 Tablespoon Sesame Oil

1 Tablespoon Rice Vinegar

2-3 Teaspoons Sriracha

1-2 Teaspoons Honey

1 Garlic Clove, grated or pressed

1/4 Cup Avocado Oil or other neutral flavored cooking oil

For the Salad

2 Tablespoons Olive Oil

1 Pound Boneless Skinless Chicken Breasts, seasoned liberally with salt and black pepper

4 Cups Shredded Purple Cabbage

4 Cups Finely Chopped or Shredded Kale

3/4 Cup Shredded Carrots

1/2 Cup Packed Cilantro Leaves, chopped

1/3 Cup Sliced Sugar Snap Peas

3 Green Onions, thinly sliced

1 Red Bell Pepper, thinly sliced

1/4 Cup Roughly Chopped Roasted Cashews

1 Avocado, diced

Directions

For the Peanut Dressing

Whisk all ingredients together in a small bowl until well combined (begin with 2 teaspoons sriracha and 1 teaspoon honey and add more to taste).  Can be made ahead and stored in the refrigerator for up to 4 days.  (best if brought to room temp before serving)

For the Salad

Preheat oven to 425.  Heat olive oil in an oven safe skillet over medium high heat.  Add chicken and cook for 4-5 minutes or until it just begins to turn golden.  Flip chicken over and transfer the pan to the oven.  Finish cooking in the oven until chicken is cooked through, approximately 10-12 minutes depending on the thickness.  Allow chicken to rest for 10 minutes and then chop into bite sized pieces.

Place the cabbage, kale, carrots, cilantro, snap peas, onion, peppers, and cashews in a large bowl.   Drizzle the dressing on top and toss well to combine.  Add the chicken and avocado and gently stir to incorporate and season with sea salt and black pepper if needed.  Serves 3-4