Thai Crunch Salad with Sweet and Spicy Dressing- based from Mel's Kitchen Cafe

Marinate 2 chicken breasts overnight in:
2 Tbsp oil
2 Tbsp soy sauce
1/4 c. rice vinegar
1 Tbsp lime or lemon juice
1/2 tsp salt
1/4 tsp pepper

In the morning grill it up until nicely browned and cooked through. Cool. Slice or dice and refrigerate chicken until you make the salad for lunch or dinner.

Dressing:
1/4 c. creamy peanut butter (pure ground peanuts is best)
1/4 c. rice vinegar
1/4 c. sweet Thai chili sauce
2 Tbsp soy sauce
1 tsp sesame oil
2 (or more) Tbsp very hot water to help whisk up

Whisk everything together.

Salad:
4 c. chopped romaine lettuce
2 c. chopped napa cabbage
1 c. chopped red cabbage
1 c. diced cucumber
1 c. edamame (or sub peas)
1 c. diced carrots
1 c. red bell pepper
4 green onions, chopped
add the cooked, diced chicken
1 c. chopped cilantro
peanuts for topping (optional)

Another Thai Crunch Salad
4 c. green or purple cabbages, chopped
1 carrot, julienned or shredded
2 green onions, sliced
1/3 c. edamame
½-1 c. cilantro, chopped
crushed peanuts for garnish


Top with Thai peanut dressing:
1 Tbsp smooth peanut butter
1 Tbsp warm water
1 Tbsp Sriracha
2 Tbsp maple syrup
about 2 tsp lime juice
2 tsp tamari
1 ¼ tsp rice vinegar
garlic powder
ground ginger
1 Tbsp plant milk


Microwave all ingredients except milk for 10-20 seconds until peanut butter is smooth and it can all be whisked together.  Then whisk in milk and salt to taste if desired.  Serve over Thai Crunch Salad.  This salad can also go in wraps, or over noodles, etc.