After much sweat and many tears, (ok not really,) I realized the problem with chop salads. You have to chop A LOT of vegetables. (And fruit. Don’t worry sweet mango, we haven’t forgotten you!)
But, all that work is worth it, because oh my goodness this salad is delicious.
- 1 small cabbage
- 1-2 grated carrots
- 3/4 cup grated or chopped zucchini
- 2 chicken breasts, shredded
- 1/2 red pepper, chopped
- 1/2 cup lima beans or soybeans
- 3-4 green onions, chopped
- 1/2 cup cilantro
- 1 mango, chopped
- 1/2 cup peanuts
for peanut sauce:
- 2 cloves garlic
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon fresh lime juice
- 1 tablespoon oil
- ¼ cup peanut butter
- ¼ cup water
- Bring a pot of water to a boil and add the chicken breasts. Cover and cook for about 15 minutes. Drain the water, shred chicken with a fork and place in a large bowl to cool.
- Chop the cabbage, green onion, zucchini, red pepper and mango. Add to the bowl of chicken.
- Grate the carrot and add it to the bowl, along with the lima beans and cilantro. Put this giant bowl of deliciousness in the fridge to chill.
- Mince the garlic and add to a small mixing bowl with the soy sauce, vinegar, sugar, lime juice and oil. Whisk until smooth. Add the peanut butter and water and whisk again until smooth.
- Toss the dressing with the salad and add the peanuts on top. Serve chilled.
For some reason I unintentionally made a salad that could serve a family of 14 for my husband and I to eat by ourselves. Soooo, we had lots of leftovers. I ended up putting it in a whole-wheat pita for lunch the next day and I think I liked it even better that way. YUM.
*If you plan on having leftovers, keep the salad and dressing separate so it will store better. No one likes soggy cabbage…or at least let’s hope not.