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Crunchy Thai Chicken Salad
This crunchy salad includes romaine, grated carrots, edamame, ramen noodle pieces, grapefruit, roasted peanuts, plus a sweet-but-not-too-sweet dressing. Add chicken and you've got a satisfying and craveable meal.
Use leftover Perfectly Simple Roast Chicken here. If you don’t have that, buy a rotisserie chicken, or use leftover grilled chicken, or leave the chicken out altogether.
2 hearts of romaine, sliced thin
1 carrot, grated
1 cup edamame
½ of a 3-ounce package ramen noodles, broken
¼ cup smooth peanut butter
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon honey
2 scallions, minced
1 grapefruit, supremed, segments cut in half
Cooked chicken breast, shredded
2 tablespoons chopped, roasted peanuts
Toss the lettuce, carrot, edamame, and ramen. In a small bowl, whisk together the peanut butter, vinegar, soy sauce, sesame oil, and honey. Once the dressing is smooth, stir in the scallions. Toss the dressing with the salad. Add the grapefruit and chicken, and toss gently. Let the salad sit in the refrigerator for about 30 minutes. Serve topped with the chopped peanuts.
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