RAINBOW CHICKEN CHOP

• doses: Serves 4
• tempo total: Prep time: 30 minutes

Ingredientes

For the salad:

1 small head of green cabbage, finely chopped

2 big handfuls of shredded kale, finely chopped

2 bell peppers (ideally 1 orange and 1 red), finely chopped

2 cooked chicken breasts (from a store-bought rotisserie chicken, or see notes for how to cook at home), finely chopped

1 small crown of broccoli, finely chopped (optional — I know many don’t love raw broccoli)

1 English cucumber, finely chopped

1 cup fresh cilantro, finely chopped

1 cup fresh mint, finely chopped

1 cup shredded carrots (buy a bag of shredded carrots or use a box grater to grate 1 large carrot)

Big pinch(es) of kosher salt

1 cup cashews (buy Thai- or Asian-spiced cashews, if you can find them! or just regular roasted cashews), crunched up before adding

1 package ramen noodles, crunched up before adding (and seasoning packet discarded)

For the Ginger Chili Crisp Dressing:

1/2 cup sesame oil (ideally regular, but toasted also works — it will just have a stronger sesame flavor)

1/2 cup rice wine vinegar

1/4 cup honey

1 heaping tablespoon chili crisp (if you already have it!! if not, just add a big pinch/few grinds of black pepper)

2-inch piece fresh ginger, grated or minced

2 garlic cloves, minced

2 teaspoons kosher salt

Optional: 1 small red onion, minced

Instruções

Finely chop 1 small head green cabbage, 2 bell peppers, 2 cooked chicken breasts, 1 small crown of broccoli, 1 English cucumber, 1 cup of fresh cilantro, and 1 cup of fresh mint. If you didn’t buy shredded carrots, grate or finely chop 1 carrot.

Add everything to your largest mixing/serving bowl (if you bought pre-shredded carrots, add 1 cup shredded carrots to the bowl now too). Add a huge (!!) four-finger pinch of kosher salt, and toss to season all of the ingredients.

Add all dressing ingredients (1/2 cup sesame oil, 1/2 cup rice wine vinegar, 1/4 cup honey, 1 heaping tablespoon chili crisp OR a big pinch/few grinds of black pepper, a minced/grated 2-inch piece of fresh ginger, 2 minced garlic cloves, and 2 teaspoons kosher salt) to a jar, seal it tightly, and shake until well combined — so 30 seconds or so of hardcore shaking! If you don’t have a large jar, add the ingredients to a mixing bowl and whisk together. If you like red onion, mince 1 red onion and add it to the jar (it’s not necessary for the dressing, this is just a great way to quick-pickle onion and take that harsh bite out!).

Pour 3/4ths of the dressing over the salad and toss to coat. Add additional dressing as needed (I use it all!). Taste and season with additional kosher salt as needed (there are a LOT of raw vegetables in there — I needed to add several big pinches of salt to bring out all of their best flavors! Keep tasting between additional pinches until it’s perfect!)

Right before serving, crunch up 1 cup of cashews and 1 package of ramen noodles (discard the ramen seasoning packet or save it for another use). Add them to the salad and dig in!

*If you plan to have leftovers and eat this salad throughout the week, add the crunched up ramen and cashews to a storage container and sprinkle them on your bowl before serving each time.*