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Hearty Green Salad with Spicy Peanut Chicken
Ingredients
  • ¼ cup unseasoned rice vinegar
  • 1 tablespoon sugar
  • ¾ teaspoon table salt
  • 1 shallot, sliced thin and separated into rings
  • 1 serrano chile, stemmed, halved, seeded, and sliced thin crosswise
  • 6 ounces broccolini, trimmed and cut into 1-inch lengths
  • ¼ cup creamy peanut butter
  • 1 to 1½ tablespoons Asian chili-garlic sauce
  • 2 teaspoons fish sauce
  • 1 small garlic clove, minced
  • ½ small head napa cabbage, halved, cored, and sliced thin (4½ cups)
  • 1 cup watercress, torn into bite-size pieces
  • ¼ cup fresh Thai basil leaves
  • ¼ cup fresh mint leaves
  • 1 mango, peeled, pitted, and cut into ½-inch pieces
  • 1 carrot, peeled and shredded
  • 6 ounces cooked chicken, torn into 1-inch pieces (1 cup)
  • ¼ cup dry-roasted peanuts, chopped fine
Steps
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