Looking for a light yet satisfying summer salad that’s perfect for any season? This versatile dish is a crowd pleaser, allowing everyone to customize their own creation from a variety of prepared components. Naturally gluten and dairy free. Vegetarians can skip, or swap out, the protein.
PREP TIME: 20 minutes | TOTAL TIME: 35 minutes
Ingredients
· Grilled chicken
· Rice noodles
· Fresh greens
· Avocado
· Carrot
· Cabbage
· Thai basil (or Genovese)
· Cilantro
· Limes
· Peanuts
· Ruby Crunch Sweet Citrus Dressing
Ruby Crunch Sweet Citrus Dressing
This dressing is a breeze to make with Ruby Crunch – an easy way to add a burst of flavor complemented by a touch of sweetness.
Ingredients
· 3 tablespoons lime juice
· 3 tablespoons rice vinegar
· 1 tablespoon honey (or other sweetener)
· 1 tablespoon miso
· 3 tablespoons Ruby Crunch Chili Crisp
Instructions
1. Cook the rice noodles with the package instructions. Rinse in cold water, drain and transfer to a serving bowl.
2. Wash and cut the vegetables and avocado to the desired shape and size. Arrange on platters.
3. Wash and cut the herbs, cut the limes and crush the peanuts. Arrange on a platter.
4. Put all the dressing ingredients in the blender and blend on high. Transfer to a container.
5. Prep and grill the skinless chicken thighs or breasts.
6. Arrange the platters and serving bowls on a counter or at the table. Have each diner assemble the components for their dish to their preference.
