I’m not a big fan of eating at chain restaurants if there’s another option available, like a specialty place I’ve never tried or a local spot with a little more personality. The few times I’ve eaten at California Pizza Kitchen, I’ve only ever eaten this one dish: the Thai Crunch Salad. I’m in love with it.
So I decided to look up the recipe a few months ago and made it at home. No small feat, seeing as how you have to marinate and grill chicken, make two dressings, deep fry won tons, and assemble all the multitudes of ingredients. But the good news is that this recipe makes about 10 dinner sized servings, so I can eat my favorite salad over and over again at home.
The first step is to pound the chicken into thin pieces (very important step so it cooks fast and doesn’t char much), marinate and grill it, and then cut won ton wrappers into thin strips and deep fry.
Then you make the lime-cilantro dressing.
Next is the Thai Peanut Dressing. Whisk ’til it’s smooth and drizzly,
Once all of the “prepared” ingredients have been made and have settled, you start chopping the napa cabbage, red cabbage, peel carrot slices, slice green onion, and cucumber. Put all of this into a big bowl and mix with some lime-cilantro dressing. Then add the peanuts, edamame, and chicken and add more dressing. Plate that, then top with the crispy won tons and sliced avocado. drizzle with the Thai Peanut dressing.
I don’t bother with the rice sticks, they add nothing in my opinion.
OMG it’s so good.
Maybe I’ll try something else next time I eat at CPK. Go here for the full recipe.