Thai Chicken Salad with Orange Peanut Dressing

i'm all about the salads this month, can you inform? i love them recently because typically they're healthy and pretty clean to make, and they're quite versatile. So even if you are having a salad almost each day for dinner you don’t want to get board of them because the options are without a doubt countless!

Ingredients

Dressing

• 1/4 tsp red pepper flakes , more or less to taste
• 1/2 cup creamy peanut butter
• 2 tsp orange zest
• Salt to taste
• 1/2 cup freshly squeezed orange juice*
• 1 small clove garlic
• 1 Tbsp low-sodium soy sauce
• 1 Tbsp peeled and grated ginger
• 2 Tbsp rice vinegar
• 1 Tbsp packed brown sugar

Salad

• 1 cup frozen shelled edamame , thawed
• 2/3 cup salted cashews , roughly chopped
• 1 lb boneless skilled chicken breasts , grilled and sliced
• 1 large head romain lettuce , chopped
• 1 cup wonton strips
• 3 carrots , peeled and chopped
• 1 large red bell pepper , seeded and chopped
• 1/4 cup cilantro leaves
• White and black sesame seeds , for garnish (optional)

Instructions

For the dressing:

1. add all dressing substances to a blender, except crimson pepper flakes, pulse until ginger and garlic are finely minced. Season with salt to taste and upload red pepper flakes and pulse simply to stir in. Pour into an hermetic box and chill until equipped to serve.
2. For the salad:
3. upload all salad ingredients to a large salad bowl, pour dressing over and toss to evenly coat. Serve straight away.
4. *if you need it a barely thicker dressing use 2 Tbsp much less orange juice.
5. Recipe supply: dressing inspired by way of complete foods

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