I have to say this may be my new favorite salad. Wait, no, it is. I'm just going to flat out say it: this is my new favorite salad. The freshness of the veggies along with the spicy heat from the dressing is absolutely perfect.
I was given the opportunity to taste test O Olive Oil and Vinegar then develop a recipe using both. When I tried the olive oil and vinegar salad came to mind right away. I used them both in this recipe and it turned out perfectly. The citrus of the clementine olive oil and the tang of the zinfandel vinegar really made a wonderful marinade and dressing.
This made a large salad and one for lunch. All I have to say is I'm looking forward to noon tomorrow.Start by making the dressing. In a medium sauce pan, combine sweet chili sauce
As well as the clementine olive oil. Give it a good stir and the dressing is ready to go.
The perfect summer (or really any time) salad.
Thai Chopped Chicken Salad
For the marinade/dressing:
1 cup sweet chili sauce
1/2 cup coconut milk (light or regular)
1/4 cup brown sugar
4 cloves of garlic, finely minced
2 inch knob of ginger, peeled and minced fine
juice of 1 lime
1 tablespoon soy sauce
1 tablespoon O Zinfandel Vinegar
2-3 boneless skinless chicken breasts
For the salad
2 cups romaine lettuce, chopped
2 cups bok choy cabbage, chopped
1 cup carrots
1/2 cup edamame
1/2 red pepper, chopped
4 green onions
1/4 cup cilantro, chopped
1/2 cup peanuts, chopped
Start by working on the marinade/dressing. Combine with sweet chili sauce, coconut milk, brown sugar, garlic, ginger, lime juice and soy sauce in a medium sauce pan. Bring this to a simmer and let it go for about 4 minutes. Remove from the heat.
Pour 1/2 of this sauce over the chicken in a shallow baking dish. Bake the chicken for 20-25 minutes in a 375 degree oven. Pour the remaining sauce into a bowl and put it in the freezer to cool down.
While the chicken is cooking, work on chopping and prepping the vegetables.
Place the lettuce, cabbage, carrots, edamame, red pepper, green onions and cilantro in a large bowl. Set aside for now.
When the chicken is finished cooking, remove from the baking dish and shred with a tong and a fork. Let cool if you wish. Add the chicken to the bowl with the veggies.
Add the olive oil and vinegar to the sauce. Stir to combine.
Pour the dressing over the salad and toss. To plate, add the salad and top with chopped peanuts.
Recipe adapted from: here