Lazy Dog’s Spicy Thai Chicken Salad

Yield: 4 servings

Thai Peanut Dressing

2 tablespoons soy sauce
1/4 cup fresh lime juice
1/2 cup granulated sugar
1/2 cup white wine vinegar
1 tablespoon chopped fresh garlic
4 tablespoons sambal chili paste, see cook’s notes
1/4 cup peanut butter, creamy or chunky

Salad

12 ounces cooked chicken breast, shredded (approximately 2 cups)
1 cup Thai Peanut Dressing, see cook’s notes
1 cup shredded carrots
1/2 cup shredded red cabbage
1 cup red bell peppers, cut julienne (1/16-by-1/16-by-3 inches), plus additional for garnish
1/4 cup peanuts, finely chopped
2 cups hothouse cucumber cut into 3/4-inch chunks
1/2 cup chopped cilantro
1/2 cup small mint leaves without steams
8 cups shredded napa cabbage

Cook’s notes: Sambal chili paste is sold in many supermarkets in the Asian specialty section. If the label simply says chili paste or chili paste with garlic, that is fine too. The recipe for the dressing makes enough for 4 to 6 servings. Leftover dressing can be refrigerated for up to 4 days and used to dress salads or grilled poultry or pork.

1. For dressing: In a medium bowl, combine all dressing ingredients except peanut butter. Whisk together until well blended. Add peanut butter and use whisk to stir until well integrated. Set aside.

2. For salad: In a large bowl, use tongs to mix chicken with 1 cup dressing. Add the rest of the salad ingredients, except for the napa cabbage. Toss to lightly coat ingredients with dressing. Add napa cabbage and gently toss. If desired, garnish with additional red bell pepper strips. Serve immediately.

Source: Executive Chef Gabriel “Gabe” Caliendo, Lazy Dog Restaurant & Bar with Orange County locations in Brea, Huntington Beach/Westminster, Irvine and Orange

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