Crunchy Thai Chicken Salad

I made some Asian-inspired salads with chicken and lots of vegetables. It’s not a very popular choice around here (one of my kids doesn’t like chicken OR vegetables), but they tend to be flavorful and mostly healthy, so I really enjoy them. There was a chicken satay salad that was good, but I resented the fact that it called for storebought Thai peanut sauce, and I don’t have a go-to brand that I love.

Then I made this crunchy Thai chicken salad, with a homemade ginger-sesame dressing that was delicious! My only warning here is that you definitely shouldn’t use a whole head of cabbage like I did (even a small one), because otherwise you’ll have enough to feed an army. Just plan for something to do with the leftover cabbage. I used peanuts instead of the wonton strips. For the salad 4 cups shredded napa cabbage (see note above) 3 cups cooked shredded chicken (I used a rotisserie chicken) 2 cups grated or matchstick carrots 1 red bell pepper, julienned 1 cup fresh cilantro, chopped ½ cup green onions, chopped ½ cup wonton crisps (I used peanuts) For the ginger-sesame dressing 3 Tbsp. rice vinegar 2 Tbsp. reduced sodium soy sauce 2 cloves garlic, minced 2 Tbsp. honey 1 Tbsp. fresh ginger, peeled and minced 2 tsp. toasted sesame oil 3 Tbsp. olive oil To make the dressing, combine all ingredients in a small jar with a sealed lid and shake well until combined. I also use this jar to store any extra dressing to use for the week – I prefer to dress the salad only before serving it, but that being said, everything in there is relatively sturdy and dressed leftovers will keep well for a few days in the fridge. To make the salad, combine all the ingredients except the wonton strips in a large bowl and toss to combine. Drizzle salad with ginger-sesame dressing and mix until fully coated. Garnish with wonton crisps (or peanuts), serve and enjoy!