CHINESE CHICKEN SALAD
When living in San Francisco, Rustic Bakery was my go-to lunch spot for one reason- this salad. Now I live on the other side of the country, so I had to figure out a way to recreate my favorite salad, and it’s pretty spot on! I love making hearty salads like this when hosting girlfriends for a book club, wine night or game night! It’s also perfect to make when you are having another family over and you order pizza, but want something easy and casual to also serve to grown-ups.
1 head of romaine, thinly sliced (about 4 cups)
1/2 head Napa cabbage, thinly sliced (about 4 cups)
3/4 cup cilantro, roughly chopped
3/4 cup mint, roughly chopped
1 cup red bell pepper, thinly sliced
2 cups shredded chicken (you can use a rotisserie)
1/2 cup scallions, white and green parts, thinly sliced
2 Tablespoons toasted sesame seeds
1/2 cup salted peanuts
For the dressing:
1/2 cup smooth peanut butter
1/3 cup hot water
2 Tablespoons sesame oil
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 limes, juiced
1 teaspoon sriracha sauce
1 clove of garlic, minced
2 Tablespoons minced ginger
To make the dressing, combine peanut butter and hot water and whisk until smooth. Add remaining dressing ingredients, whisking as you add each ingredient. This recipe will make extra dressing.
To assemble the salad, add the cabbage, romaine, mint, cilantro, red pepper and chicken to a large salad bowl. Top with desired amount of dressing and then toss well until everything is coated. Add sesame seeds, peanuts and scallions, and give one last toss. Enjoy!
This story and recipe was contributed by Habitual Hostess.