Thai Chopped Salad

In the summer, I find myself craving a lot of salads. They are quick to make, don't require much (or any) use of the oven or stove and they are nice and light. I've always enjoyed chopped salads-where every bite has a wonderful taste of almost everything in the salad because everything is chopped so small.  This recipe for Thai chopped salad is perfect for a weeknight meal.  It is definitely hearty enough to fill you up and the Thai inspired flavors from the peanuts and cilantro provide a change from your typical salads.

This recipe is supposed to be similar to one served at Applebees, but I can't say if that's true because I've never had that salad and haven't eaten at Applebees in a really long time.  I do know that this salad is really good and I highly recommend making it! I liked that I was able to prepare the entire salad ahead of time and enjoy later in the evening.  This is a great salad if you are pressed for time because the entire thing or parts of it can be made earlier and stored in the refrigerator until you are ready to eat. I also have to add that the leftovers were great the next day!

 Thai Chopped Salad

Dressing

1/4 cup vegetable oil

1/4 cup lime juice

1 tablespoon water

1 1/2 tablespoons peanut butter (smooth works best)

1 tablespoon light brown sugar

1 teaspoon grated fresh ginger

2 cloves garlic, minced

1/2 to 1 teaspoon red pepper flakes (tailor to your taste for heat)

Kosher salt

Salad

1/2 cucumber, diced

1 carrot, peeled and diced

2 cups chopped cooked chicken

4 scallions, chopped

2 tablespoons cilantro, minced

 4 cups chopped romaine or leaf lettuce, washed

1/3 cup unsalted peanuts

To make the dressing, combine all ingredients (vegetable oil-red pepper flakes) in a small bowl or large measuring cup and blend using the blade attachment of an immersion blender (alternatively, you can use a conventional blender, food processor or whisk-if you use a whisk, drizzle vegetable oil in last while whisking). Add salt to taste. Set aside if using immediately or prepare ahead and refrigerate, up to 4 days.

To make the salad, combine all ingredients except peanuts (cucumber-lettuce) in a large salad bowl. Sprinkle peanuts on top and add dressing, to taste, just before serving. Salad ingredients (except peanuts and dressing) can be prepared and refrigerated up to 1 day in advance.

Source: Our Share of the Harvest, adapted from Cook's Illustrated