Copy Cat CPK Thai Crunch Salad

Ingredients

Salad

• 1 head Napa cabbage, cut into 1/4-inch strips
• 1 small head red cabbage, cored and chopped
• 2 large carrots, peeled and ribboned
• 2 bunches scallions (green onions), thinly sliced (use the white and pale green parts only)
• 1 large English (hothouse) cucumber, peeled, cored and julienned
• 2 cups cooked, shelled edamame
• 2 cups roasted peanuts
• 4 grilled or baked garlic chicken breasts, cubed
• 1 small bunch cilantro leaves, coarsely chopped (optional)
• 2 ripe Hass avocados, peeled, pitted, and cut into 1/2-inch dice (optional)

Lime Cilantro Thai Peanut Dressing

• 1/4 red bell pepper
• 1 small bunch cilantro leaves
• 4 tbsp raw honey or pure maple sugar
• 3 tbsp rice vinegar (seasoned or unseasoned)
• 3 tbsp lime juice
• 2 tsp Dijon mustard
• 1/2 tsp Asian sesame oil
• 1/4 tsp minced fresh ginger
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 3 tbsp creamy natural peanut butter
• 1 1/2 tsp reduced-sodium soy sauce or tamari
• 1/4 tsp crushed red pepper flakes (or more for some extra kick)
• 1/4 cup extra-virgin olive oil or canola oil

Garlic Chicken

• 2 pounds boneless, skinless chicken breasts
• 6 tbsp olive oil
• 2 tbsp finely chopped garlic
• 1 tbsp reduced-sodium soy sauce or tamari
• 1/2 tsp kosher salt

Crispy Baked Wontons

• 1 package wonton wrappers or 2 ounces (1 bundle) rice sticks (fine)
• oil mister filled with high-heat oil like Canola or refined safflower oil