I'm not quite sure why this is, but I really get a kick out making a salad out of pretty much anything that I can.
I mean, why not? Right?
I totally adore a “main-meal” type of salad; so if a main-meal dish can be turned into a salad, even better—leave it to me to find a way to do just that.
Take Kung Pao chicken, for example: I love that flavorfully spicy and peanut-y dish, and order it whenever we go to a favorite Chinese restaurant, or get a little Chinese take-out.
So with all of those zippy and amazing elements, and tongue-tingling tastes, it was a dish that I thought could very nicely and very easily be turned into a entree-style chopped salad.
You can just taste it now, can't you?
Spicy, Asian-style food is one of my favorite types of food. I love the sauciness, the spicy savory-sweetness, the depth of flavor—it entices me whether it's the middle of summer, or the dead of winter.
Always something I crave!
So with summer being an ideal time for a hearty-yet-cool salad, tossing together some crisp, chopped romaine greens with chicken breasts, cool veggies, a sprinkle of peanuts and a liberal drizzling of a glossy, flavor-packed Szechuan-style dressing was just the ticket.
A delectable way to get my greens and my Kung Pao “fix” on!
So if there's a will, then there's definitely a way to turn a beloved entree into an awesome and deliciously-satisfying chopped salad that'll provide a new take on an old fave, which makes that old fave that much more fun, surprising and enjoyable.
So grab a fork, or even a pair of chopsticks, and dig into a bowl of fresh, crunchy goodness, for goodness sake!
It's the salad's answer to making a favorite take-out dish something to stay in for.
Taste what's good and pass it on.
Ingrid
Kung Pao Chicken Chopped Salad with Sweet-Spicy Szechuan Dressing and Roasted Peanuts
by Ingrid Beer
Yield: Serves 2
Ingredients:
• 4 chicken tenderloins, cooked and cooled, then cut into small cubes
• 2 romaine hearts, chopped finely
• 1 red bell pepper, cored and seeded, then finely diced
• Sweet-Spicy Szechuan Dressing (recipe below)
• 2 green onions, sliced
• ¼ cup (heaping), roasted peanuts
Preparation:
-Add all ingredients from the chicken up to and including the bell pepper into a large bowl, and toss to incorporate; drizzle in as much dressing as you desire, gently toss to coat, and divide among two plates to serve; garnish with the green onions and the peanuts.
Sweet-Spicy Szechuan Dressing Ingredients:
• ¼ cup rice vinegar
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons hoisin sauce
• 1 teaspoon creamy peanut butter
• ½ teaspoon sesame oil
• ½ teaspoon sambal oelek (chili garlic sauce found in the Asian foods section of the market)
• ½ teaspoon grated ginger
• ½ teaspoon red pepper flakes (or desired amount)
• 2 cloves garlic
• ½ cup canola oil
Preparation:
-Add all ingredients up to and including the garlic to the bowl of a food processor, and process to blend; with the processor running, slowly drizzle in the oil, and process until fully emulsified; use immediately, or keep in a covered container in fridge.
amanda @ fake ginger
What a fun salad! After seeing this, I'm gonna be so sad when I have my wimpy salad for lunch. I want this!
The Cozy Apron
Hi Amanda, thanks so much! And yes, if you're a salad-for-lunch kind of gal, you've gotta give this one a try—no "wimpy" salads for you! 🙂
Janel @ Creating Tasty Stories
I have been eating at least one salad a day lately. I agree with you, why not make your favorite meals into a salad? This dressing sounds fabulous.
Liz
A nice salad. Thanks so much. Have a Great Weekend!
The Cozy Apron
Thanks Liz—I hope you have a fabulous weekend, as well!
Staci
Made this for dinner last night and after 2 bites hubby says, "Wow! This is a winner! We need to have this again!!" I tossed in some cucumbers, because why the heck not? Thanks for such a great recipe!
The Cozy Apron
Staci, I love that! Thanks for taking a moment to share that with me!
Melissa
Made this tonight for dinner after spending most of my work day pinning recipes from your blog (shh..don't tell my boss). Although I cook most nights, my husband volunteers to cook whenever it involves making a sauce or salad dressing from scratch....not sure why this is so enticing to him. Anyway, it was DELICIOUS, and now my husband wants to marinate chicken in the leftover dressing, but I think we should save it to make another salad....this time with cucumbers like someone recommended above. Thanks for the recipe!
The Cozy Apron
Melissa, I love your sense of humor! You and your hubby sound precious. (And don't worry—I won't tell your boss about your pinning habit; mum's the word.) I'm thrilled you both enjoyed this salad so much, and funny enough, I can totally imagine the chicken tasting delicious with this marinade; either way, you can use it again! Thanks for your comments.
Kim Porter
I made this salad, minus the chicken plus cucumbers, and it was DELICIOUS! That dressing alone could jazz up just about anything. Thanks so much for another outstanding recipe!
The Cozy Apron
Kim, so glad to read that—thanks so much! I'm so happy you're enjoying some of the recipes!
Kennedy Grace
Thank you for sharing this delightful salad. My Husband is very European so to get him to eat and enjoy a green salad is no small feat! My husband LOVED it! I'm so happy! A doubled the recipe so he can eat it to his hearts content.
The Cozy Apron
Hi Kennedy, I was so thrilled to read that! So glad you were able to get your hubby to enjoy this! Thank you for sharing your comments.