Operation Recreation

Thai Crunch Salad- Recreated

I went home for the weekend and decided to hit the mall since the weather was just so-so. After piling my arms with clothes from the most GIGANTIC Forever 21 I have ever seen, I went to the dressing room (after having to ask an employee where the heck it was- that's how big the store was) only to realize that I really couldn't face that store alone. I had to call in reinforcements: Mom. My mom is an absolute angel and came to the mall to help me tackle the mountain of clothes I had picked to try on. (I may have bribed her by saying I'd buy her lunch.)

Well, we finally made it out of the store intact and were in serious need of sustenance. We went to one of our favorite mall restaurants: California Pizza Kitchen! We split the Thai Crunch Salad. Have you ever had it? It's sooooo good. So good. The thing about salads at a restaurant is that you always feel like you could make it at home if it weren't for the delicious dressings! Oh, maybe it's just my mom and I that obsessively try to figure out how to make anything we eat in a restaurant. Anyway, I went home and did a little internet research (Thank you, Google) and found a recipe for the dressings for the salad. I have to say, they did a fantastic job recreating the dressings. My salad came out soooo delicious! Here's how ya do it!

Recreated Thai Crunch Salad

Recipe...

1) Pound a chicken breast so that it is an even thickness throughout, allowing it to cook evenly. Marinade it in the refrigerator in 3 T EVOO, 1/2 T soy sauce, and 1 T chopped garlic for 10-20 minutes.

2) Chop some napa cabbage and romaine lettuce (or whatever combination strikes your fancy, though cabbage really makes it great) and put it in a bowl. Add some edamames, chopped carrot, scallions, and avocado.

3) Make the salad dressings... (recipes follow)

4) Cook the chicken in a hot skillet or on a grill. When it is finished, let it sit for a few minutes before cutting it into cubes. Toss it in with the lettuce mixture. Sprinkle some crispy chow mein noodles or rice noodles on top. Drizzle the two dressings on top and dig in!

Thai Peanut Dressing

Recipe...

Makes 1/2 cup

1) In a medium bowl, whisk together 2 Tbsp. creamy peanut butter, 1 Tbsp. seasoned rice vinegar, 1 Tbsp. honey, 1 1/2 tsp water, and 1 1/2 tsp. soy sauce. Be patient. The super thick peanut butter WILL thin out and the ingredients will combine to be smooth.

2) Stir in 1 Tbsp. sugar, 3/4 tsp. kosher salt (add a little at a time because the soy sauce also has plenty of salt in it), 1/4 tsp. cayenne pepper and a pinch of crushed red pepper flakes.

3) Whisk in 1 Tbsp. canola oil until the dressing is smooth.

4) Bring to room temperature and whisk before using.

Lime Cilantro Dressing

Recipe...

Makes 1 cup

1) Combine 1/4 small red bell pepper, cut into small pieces, and 1 small bunch cilantro leaves, coarsely chopped (or leave it out if you don't like cilantro), in a food processor. Add 1 Tbsp. + 2 tsp. honey, 1 Tbsp. + 2 tsp. white vinegar, 1 Tbsp. + 1 1/2 tsp. lime juice, 1 1/2 tsp. light corn syrup, 2 tsp. Dijon mustard, 1/2 tsp. sesame oil, 1/4 tsp. fresh minced ginger, 1/2 tsp. kosher salt, and 1/4 tsp. fresh ground black pepper. Process until smooth.

2) Slowly drizzle 1/2 cup EVOO in with the food processor on.