2 bunches scallions (green onions), thinly sliced, green and white parts only
1 large English (hothouse) cucumber, peeled, cored, and julienned
1 bunch cilantro, chopped
2 cups cooked shelled edamame (soy beans)
2 cups roasted peanuts
4 breasts grilled garlic chicken
1 cup lime-cliantro dressing
4 cups fried wonton strips
2 cups rice sticks
2 ripe Hass avacados, peeled, pitted, cut into 1/2 inch dice
1/2 cup Thai peanut dressing
Instructions
Place cabbage carrots, scallions, cucumber, cilantro, edamame and peanuts in large mixing bowl and toss to mix. Cut chicken into 1/2 inch cubes and add to mixing bowl.
Pour lime-cilantro dressing into bowl and toss to mix thoroughly. Gently toss in fried wonton strips. Divide salad among four, very large, chilled serving plates and top with crisp rice sticks.
If serving the salad with avacado, distribute over the salads. Serve immediately
Originally Submitted
12/18/2013
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You can add this CPK Thai Crunch Salad recipe to your own private DesktopCookbook.