Thai Chopped Chicken Salad (for Kristin)

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 4 servings

A simple chopped chicken salad with lots of Thai flavors.

INGREDIENTS

Chicken
• 1/4 cup vegetable oil
• 2 tablespoons rice vinegar
• 1 Tbsp sugar
• 1 clove garlic, chopped
• juice of 1 lime
• dash of salt
• 1 medium boneless, skinless chicken breast (6-8 oz)
Salad
• 4 cups chopped romaine
• 2 cups chopped napa cabbage
• 2 cups chopped red cabbage
• 1 cup diced cucumber
• 1 cup edamame, cooked
• 1 cup shredded carrots
• 1 cup chopped red bell pepper
• 1/4 cup chopped green onions
• 1 cup cilantro, chopped
• peanuts, for topping
Dressing
• 4 tablespoons rice vinegar
• 4 tablespoons Thai sweet red chili sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• salt and pepper, to taste

Marinate the chicken for at least 30 min and cook as desired.  Toss it all together and chow!  I skipped the red cabbage, and didn't have edamame or peanuts.  It was still delicious.  I especially love the dressing!  If you want to simplify it, I'm sure you could use any leftover chicken or rotisserie.  It would even be tasty without chicken.