Hearty Green Salad with Spicy Peanut Chicken

Name: Hearty Green Salad with Spicy Peanut Chicken
Yield: Serves 2
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; 1–1½ 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

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Appears in Cook's Illustrated July/August 2021

SERVES2

TIME50 minutes

has video

WHY THIS RECIPE WORKS

A protein-and-vegetable-packed green salad is the perfect thing to make when it's too hot to do any real cooking. For our spicy peanut chicken salad, we started by making quick pickled shallot and serrano chile, and we used the brine as the...

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