From: Au Bon Pain. Yield: 4 servings.
4 cups field greens (mesclun mix)
2 chicken breasts, grilled and diced
2 vine-ripened tomatoes, diced
½ cucumber, seeded and diced
1 medium sweet carrot, peeled and shredded
½ cup wonton crisps (fried wonton skins)
4 Tbsp. Thai Peanut dressing
to taste, salt and pepper
for topping, crushed roasted peanuts
Thai Peanut Dressing:
½ cup low-sodium soy sauce
¼ cup peanut oil
3 Tbsp. extra chunky peanut butter
2 Tbsp. fresh-squeezed lime juice
4 Tbsp. rice vinegar
2 tsp. fresh garlic, minced
1 tsp. fresh ginger, minced
½ tsp. crushed red pepper
2 Tbsp. fresh cilantro, chopped
For salad: Rinse and dry field greens in salad spinner. In large mixing bowl, toss all the ingredients. Arrange on a salad plate. Top with crushed peanuts.
For dressing: In medium-sized bowl, mix all the ingredients together, except for peanut oil. Slowly drizzle in peanut oil and whisk until well-blended and incorporated to a smooth dressing.
