This is the salad of the summer.

The salad I will make for parties and cookouts. The salad I will make for a friend in need. The salad I will make just to lick the dressing up with my finger. The salad that can easily be made for chicken or a tofu lover.


Thai Crunch Chicken Salad

[adapted from How Sweet It Is]

serves about 4-6 big portions

1 (or 2 if you want to serve more people) rotisserie chicken, chicken meat removed and shredded

dressing + sauce

1 (or 1 bottle 6-7 oz) cup sweet chili garlic sauce

1/2 cup seasoned rice vinegar

1/2 cup lite canned coconut milk

6 tablespoons brown sugar

4 garlic cloves, pressed or finely minced

2 tablespoons natural peanut butter (creamy or crunchy, depending on your preference)

2 teaspoon-sized knobs of ginger, grated

2 limes, juiced

1 tablespoon soy sauce

  1. Mix chili sauce, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, soy sauce and lime juice in a saucepan, whisking to combine.
  2. Bring to a boil, then simmer and cook for 3-4 minutes until slightly thickened.
  3. Once sauce has thickened, pour half of the sauce over the shredded chicken and stir to coat.
  4. Save remaining sauce to dress the salad with or lick with your finger.


1 head of napa cabbage, chopped

1/2 small red cabbage, chopped

2 green onions, sliced

1 large cucumber, peeled, sliced and quartered

2/3 cup shredded carrots

1 cup (or 1 bag of frozen) shelled edamame

1 can of chickpeas, drained

1 bunch or (2/3 c.) torn fresh cilantro

2/3 cup chopped peanuts

  1. Chop all salad ingredients except for edamame, chickpeas and peanuts.
  2. Mix together in a large bowl while adding chickpeas, peanuts and edamame.
  3. Serve with tofu (baked at 425 for 15 min. coated in dressing) or chicken on top.
  4. Dress and enjoy!


I already can’t wait to make it again.