A citrus-fresh chopped salad perfect for a quick summer meal.

 

Ingredients 

For chili lime dressing

• 2 tbsp freshly squeezed lime juice
• 2 tbsp rice wine vinegar
• 1 tbsp brown sugar
• 1 tsp toasted sesame oil
• 1 tsp freshly grated ginger
• 1 tsp sriracha sauce
• 1 small chili, minced

For the salad

• 2 boneless, skinless chicken breasts
• 1 red pepper
• 1 carrot
• 3 cups julienned napa cabbage
• 1 cup julienned red cabbage
• 2 heads baby bok choy, julienned
• 2 green onions, thinly sliced
• 1⁄2 cup thinly sliced snow peas
• 1 ripe mango, peeled, pitted and thinly sliced
• 1⁄4 cup each: fresh basil, cilantro and mint leaves
• 1⁄3 cup roasted peanuts
• 1⁄4 cup fried shallots (optional)

 
Directions

1 In a small bowl, whisk together all the ingredients for the chili lime dressing.

2 Slice the chicken breasts into long strips about 1⁄4" thick. Toss with 2 tablespoons of the chili lime dressing and marinate in the fridge for 30 minutes.

3 Meanwhile, using a very sharp knife, julienne the red pepper, discarding the seeds and inner membrane. Use a vegetable peeler to cut the carrot into long ribbons. Toss the red pepper through the baby bok choy together in a large bowl. Refrigerate until ready to serve.

4 Thread the marinated chicken onto soaked bamboo skewers and grill on the barbecue on medium-high heat for 5 to 7 minutes, until the chicken is golden on the outside and no longer pink inside.

5 Add the green onions, snow peas, mango, basil, cilantro and mint to the cabbage mixture. Toss together and arrange on a large platter along with the chicken skewers. Drizzle with the remaining dressing. Top with the roasted peanuts and fried shallots, if using, and serve immediately.

Serves 4 to 6.