Crunchy Thai Chicken Salad
This version of Neiman Marcus famous Crunchy Thai Salad is a show stopper for lunch.
Ingredients
Thai Dressing
- 1/4 cup fresh lime juice
- 3 tbs olive oil
- 1 tbs sesame oil
- 1 tbs soy sauce
- 1 large pinch brown sugar
- 1/2 clove garlic, minced
- 1 red chile pepper, seeded and thinly sliced
- 1 tbs ginger, finely chopped
- 1 large handful cilantro, finely chopped
- 1 large handful basil, finely chopped
The Salad
- 1 package cellophane noodles
- 3 cups baby spinach
- 1 bunch arugula
- 1 head Napa cabbage, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red chile pepper, seeded and thinly sliced
- 1 English cucumber, thinly sliced and seeded
- 1 lbs sugar snap peas
- 1 lbs bean sprouts
- 2 8oz boneless, skinless chicken breasts, or 16 oz chicken tenderloins
- 1 cup cashews, lightly toasted
- 1 tbs fresh mint, finely chopped
- 1 tbs fresh basil, finely chopped
- 1 tbs fresh cilantro, finely chopped
Instructions
- Combine the lime juice, olive oil, sesame oil and soy sauce in a bowl or jar and mix well. Add brown sugar, garlic, chile pepper, ginger and mixture of cilantro and basil and mix well.
- Cook the noodles per package instructions.
- Combine the spinach, arugula and Napa cabbage in a salad bowl and toss to mix. Spoon onto 4 serving plates. Sprinkle the bell peppers, chile pepper, cucumber and snap peas over the greens.
- Twirl a small amount of noodles at a time around a fork, and place over the salads. Top with the bean sprouts.
- Season the chicken with salt and pepper. Cut the chicken into strips and grill for 3 to 4 minutes on each side or until cooked through.
- Arrange on the salads. Sprinkle with cashews and chopped mint, basil, and cilantro. Drizzle with the dressing.