Crunchy Thai Chicken Salad

This is only my, oh, 4th or 5th time making this dish, it's about time I got around to blogging about it! I'm so enamored with the dressing for this salad that I'm the crazy girl running around trying to convince my family that this dressing could practically make mud taste good. And please, no emails after you put make this dressing and put it on mud, only to discover that it does not make mud taste good. I was speaking hyperbolically.

In all seriousness, we've all had those days when you don't feel really feel like cooking, right? Plus, you've got leftover rotisserie chicken in the fridge? This is a perfect, fast, and nutritious dinner to pull together in 20 minutes. I roast a lot of chickens, so it's nice to keep various recipes using rotisserie chicken on hand. The first time I made this, it immediately made it to the top of my go-to recipes for leftover chicken.

I'm excited because the hubby actually has tomorrow off, which means we get to have a real weekend. We're starting it off low-key (surprise, surprise) with this salad for dinner, and watching The Wire. I made it earlier this afternoon, so I could clean the kitchen and do most of the dishes before the hubs got home.

Low-key evening, here I come! I hope everyone has a great weekend!

Ingredients:

1/2 head of cabbage, thinly sliced
1 orange or red bell pepper, thinly sliced
1 lb cooked chicken meat, roughly chopped
2-3 scallions, thinly sliced
1/3 cup peanuts, roughly chopped
1/2 cup frozen edamame, defrosted

Sweet Chile Thai Dressing

Directions:

-Combine cabbage through edamame in a large salad bowl. Drizzle with dressing, toss to combine. Serve immediately, or chilled.

Recipe adapted from Smells Like Home