Thai Crunch Salad (California Pizza Kitchen's)
Created by Galley_Wench on December 23, 2011
- Servings: 4
- Prep Time: 20m
- Cook Time: 0m
- Recipe #3667
Ingredients
- 1 head Napa cabbage (cut into i/4 inch strips)
- 1 small head red cabbage (cored and chopped)
- 2 large carrots (peeled and julienned)
- 2 bunches green onions (or scallions, thinly sliced white and pale green parts)
- 1 large English cucumber (peeled, cored and julienned)
- 1 large bunch cilantro, chopped
- 2 cups soybeans (cooked and shelled, edamame)
- 2 cups peanuts (roasted)
- 4 chicken breasts (grilled with garlic, recipe #3671)
- 1 cup lime-cilantro dressing (recipe #3668)
- 4 cups fried wonton strips
- 2 cups crisp rice sticks
- 2 ripe Hass avocados (peeled, pitted and cut into 1/2 inch pieces, optional)
- 1/2 cup Thai peanut dressing (recipe #3670)
How to Make
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Step 1: Place cabbages, carrots, green onions, cucumber, cilantro, edamame and peanuts in lare mixing bowl and toss.
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Step 2: Cut chcken into 1/2 inch cubes and add to the mixing bowl.
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Step 3: Pour lime-cilantro dressing into bowl and toss to mix thoroughly. Gently toss in fried wonton strips.
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Step 4: Divide salad among four, very large, chilled serving plates or bowls. Top with rice sticks and drizzle the Thai peanut dressing over the rice sticks. If serving with avocado, distribute over the salad and serve immediately!
Nutritional Facts
- Serving Size: 1 (1265.9 g)
- Calories 1154.5
- Total Fat - 66.2 g
- Saturated Fat - 12.3 g
- Cholesterol - 31.5 mg
- Sodium - 1646.6 mg
- Total Carbohydrate - 103.3 g
- Dietary Fiber - 29.5 g
- Sugars - 36 g
- Protein - 56.5 g
- Calcium - 716.7 mg
- Iron - 12.3 mg
- Vitamin C - 264.3 mg
- Thiamin - 1.8 mg