Chopped Thai Crunch Salad with Sweet and Spicy Dressing

• 2 tablespoons oil ↔ Replace
• 2 tablespoons low-sodium soy sauce ↔ Replace
• 1/4 cup rice vinegar ↔ Replace
• 1 tablespoon lime juice (from about 1 lime) ↔ Replace
• 1/2 teaspoon salt ↔ Replace
• 1/4 teaspoon pepper ↔ Replace
• 1 1/2 pounds boneless skinless chicken breasts or thighs ↔ Replace
• 4 tablespoons rice vinegar ↔ Replace
• 4 tablespoons sweet Thai chili sauce ↔ Replace
• 1 teaspoon sesame oil ↔ Replace
• Salt and pepper (pinch of each) ↔ Replace
• 1/4 cup creamy peanut butter ↔ Replace
• 2 tablespoons low-sodium soy sauce ↔ Replace
• 1 tablespoon rice vinegar ↔ Replace
• 1 tablespoon Thai sweet chili sauce ↔ Replace
• 2 tablespoons very hot water (plus more as needed) ↔ Replace
• 4 cups chopped romaine lettuce ↔ Replace
• 2 cups chopped napa cabbage ↔ Replace
• 1 cup chopped red cabbage ↔ Replace
• 1 cup diced cucumber (peeled or not) ↔ Replace
• 1 cup edamame ↔ Replace
• 1 cup small diced carrots ↔ Replace
• 1 cup chopped red bell pepper ↔ Replace
• 4 green onions (white and green parts finely chopped) ↔ Replace
• 1 cup chopped cilantro ↔ Replace
• Peanuts for topping (optional) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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