CPK Crunchy Thai Salad

Lime Cilantro Dressing

Makes 1 cup

• 1/4 small red bell pepper, cored and cut into 1/2-inch pieces

• 1 small bunch cilantro leaves, coarsely chopped

• 1 tablespoon + 2 teaspoons honey

• 1 tablespoon + 2 teaspoons white vinegar

• 1 tablespoon + 1 1/2 teaspoons lime juice

• 1 1/2 teaspoons light corn syrup

• 2 teaspoons Dijon mustard

• 1/2 teaspoon Asian sesame oil

• 1/4 teaspoon minced fresh ginger

• 1/2 teaspoon kosher salt

• 1/4 ground black pepper

• 1/2 cup extra-virgin olive oil

Place bell pepper and cilantro leaves in the work bowl of a food processor, then add remaining ingredients except for olive oil. Process until smooth, 30 to 60 seconds. 

With food processor on, add olive oil in a thin stream and continue processing for 1 minute after all the oil has been added; there should be no oil on the surface. Store covered in refrigerator for up to 1 week (whisk before using).

Thai Peanut Dressing

Makes ½ cup

• 2 tablespoons creamy peanut butter

• 1 tablespoon seasoned rice vinegar

• 1 tablespoon honey

• 1 1/2 teaspoons water

• 1 1/2 teaspoons soy sauce

• 1 tablespoon sugar

• 3/4 teaspoon kosher salt

• 1/4 teaspoon (scant) cayenne pepper

• Pinch of crushed red pepper flakes

• 1 tablespoon canola oil

Whisk together peanut butter, vinegar, honey, water and soy sauce. Stir in sugar, salt, cayenne and red pepper flakes. Add oil and continue whisking until smooth. Use immediately or refrigerate for up to five days. Bring to room temperature and whisk before using.

Grilled Garlic Chicken

• 2 pounds boneless, skinless chicken breasts

• 6 tablespoons olive oil

• 2 tablespoons finely chopped garlic

• 1 tablespoon soy sauce

• 1 1/2 teaspoons kosher salt

Place chicken breasts between sheets of waxed or parchment paper, and gently pound to a thickness of ½ inch. Do not pound them too thin; this is just to ensure they will cook evenly. 

Combine olive oil and seasonings in a large mixing bowl. Stir to mix. Add chicken breasts to bowl, one by one, turning each in the marinade. Place chicken in refrigerator for 10 to 20 minutes. 

If you have a hot grill available, grill chicken for 3 to 4 minutes on each side. Do not overcook. If no grill is available, preheat oven to 350 degrees Fahrenheit and bake chicken in a pan, for about 30 minutes. The internal temperature should be 165 degrees Fahrenheit.Use chicken immediately, as desired; or let it cool and refrigerate for up to 3 days.

Crisp Rice Sticks and Fried Wonton Strips 

Makes 2 cups rice sticks or 3 cups wonton strips. Alternatively you could find these in an Asian store already prepared.

• 1 quart canola oil

• 2 ounces (1 bundle) rice sticks (fine)

• 1 package wonton wrappers

Heat oil to 400 degrees Fahrenheit in a large, deep pot. 

While oil is heating, gently unfold bundle of rice sticks and spread them apart. (Don't worry if some of the pieces break; they can still be fried.) Cut wonton wrappers into ¼-inch strips and toss to separate the pieces. 

When oil is hot, place all of rice sticks in the pan, pressing down gently with wire skimmer (if they won't all fit, then fry half at a time). They will puff immediately. Fry for about 5 seconds. Fry wonton strips for about 30 seconds, or until golden. 

Remove immediately with wire skimmer, and drain on several layers of paper towels. Allow rice sticks or wonton strips to cool. 

Gently crush fried rice sticks with your hands. Store either at room temperature in an airtight container for up to 24 hours.

California Pizza Kitchen's Thai Crunch Salad

Putting it all together (Serves 4)

• 1 head Napa cabbage, cut into 1/4-inch strips

• 1 small head red cabbage, cored and chopped

• 2 large carrots, peeled and julienned

• 2 bunches scallions, thinly sliced 

• 1 large English (hothouse) cucumber, peeled, cored and julienned

• 1 large bunch cilantro, chopped

• 2 cups cooked shelled edamame

• 2 cups roasted peanuts

• 4 breasts grilled garlic chicken. shredded

• 1 cup lime-cilantro dressing

• 3 cups fried wonton strips

• 2 cups crisp rice sticks

• 2 ripe avocados, peeled, pitted, cut into 1/2-inch dice (optional)

• 1/2 cup Thai peanut dressing

Place cabbages, carrots, scallions, cucumber, cilantro, edamame and peanuts in very large mixing bowl and toss to mix. 

Shred chicken and add to mixing bowl. 

Pour lime-cilantro dressing into bowl and toss to mix thoroughly. Gently toss in fried wonton strips. Divide salad among four, very large, chilled serving plates and top with crisp rice sticks. 

Sprinkle crisp rice sticks over top of each salad, then use a squeeze bottle or syrup dispenser to drizzle Thai peanut dressing over rice sticks. 

If serving the salads with avocado, distribute over the salads. Serve immediately.

Urban Cowgill 2013 (updated 2024)