THAI CRUNCH SALAD

THAI CRUNCH SALAD image

Categories Salad

Yield 4 Servings

Number Of Ingredients 13

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, thinly sliced (white and pale green parts only)
1 large bunched Cilantro, chopped
2 cups Edamame, cooked shelled
2 cups roasted peanuts
4 Grilled Garlic Chicken breasts
1 cup Lime-Cilantro Dressing
4 cups Fried Wonton Strips
2 cups Crisp Rice Sticks
2 ripe Hass avocados, 1/2-inch dice
1/2 cup Thai Peanut Dressing

Steps:

1) Place the cabbages, carrots, scallions, cucmber, cilantro, edamame, and peanuts in a very large mixing bowl and toss to mix. 2) Cut the chicken into 1/2 inch cubes and add to the mixing bowl. 3) Pour the Lime-Cilantro Dressing into the bowl and toss to mix thoroughly. Gently toss in the Fried Wonton Strips. Divid the salad among 3 very large, chilled serving plates and top with Crisp Rice Sticks. 4) Sprinkle Crisp Rice Sticks over the top of each salad, then use a squeeze bottle or syrup dispenser to divide Thai Peanut Dressing over the rice sticks. 4) If serving the salads with avocado, distribute over the salads. Serve immediately.