CPK THAI CRUNCH SALSD

CPK THAI CRUNCH SALSD image

Categories Salad

Yield 4

Number Of Ingredients 14

1 head Napa cabbage, cut into 1/4-inch strips
1 small head red cabbage, cored and chopped
2 large carrots, peeled and julienned
2 bunches scallions (green onions), thinly sliced (white and pale green parts only)
1 large English (hothouse) cucumber, peeled, cored and julienned
1 large bunch cilantro, chopped
2 cups cooked shelled edamame (soybeans)
2 cups roasted peanuts
4 breasts grilled garlic chicken
1 cup lime-cilantro dressing
4 cups fried wonton strips
2 cups crisp rice sticks
2 ripe Hass avocados, peeled, pitted, cut into 1/2-inch dice (optional)
1/2 cup Thai peanut dressing

Steps:

Place cabbages, carrots, scallions, cucumber, cilantro, edamame and peanuts in very large mixing bowl and toss to mix. Cut chicken into ½-inch cubes and add to mixing bowl. Pour lime-cilantro dressing into bowl and toss to mix thoroughly. Gently toss in fried wonton strips. Divide salad among four, very large, chilled serving plates and top with crisp rice sticks. Sprinkle crisp rice sticks over top of each salad, then use a squeeze bottle or syrup dispenser to drizzle Thai peanut dressing over rice sticks. If serving the salads with avocado, distribute over the salads. Serve immediately.