There is a restaurant in the Dallas area called Houston’s and they make the most delicious salad called the “Evil Jungle Salad”. Although I think they have recently change the name to something like the “Thai Steak Salad”. I don’t care what they call it all I know is it is one of my most favorite salads ever. Sadly I live about an hour and a half away from this wonderful restaurant. So I took this problem straight to the cutting board and came up with my own solution.
What I love about this salad is when you take that first bite every single one of your taste buds will start to sing, and this salad hits every note it’s sweet, savory, spicy, fresh and tangy. This salad is a great way to use up left over chicken, steak, shrimp or salmon. I always have leftover chicken in my refrigerator and that is what I normally use when I make this Thai Salad. I know the list of ingredients is long, but it’s a super easy meal to make and after just one bite you will be hooked on this colorful, and flavor packed Thai Salad.
Mel’s Thai Chicken Salad
Makes 4 entrée sized salads
¼ cup Tamari*
¼ cup maple syrup
1/3 cup toasted sesame seed oil
1 tablespoon chili paste**
1 teaspoon ginger paste**
1 clove of garlic, minced
1 lime, the zest and 2 teaspoons of juice
3 cups shredded chicken
1 head of Napa cabbage, shredded
1 head heart of romaine, shredded
1 large carrot, grated
5 green onions, chopped
¼ cup cilantro, chopped
7 mint leaves, chopped
7 Thai or Sweet Basil leaves, torn
2 Fresno chili’s, chopped
1 mango, cubed
2 avocado, cubed
½ cup grape tomato’s, sliced in half
The Crunchy Topping:
1 package Raman noodles (crushed)
¼ cup chopped peanuts
¼ cup slivered almonds
2 tablespoons sesame seeds
Pre-heat the oven to 400 degrees.
In a medium-sized bowl whisk up all the ingredients for the dressing and slowly stream in the toasted sesame seed oil.
On a large sheet pan, add the slivered almonds, crushed peanuts, and the sesame seeds. Then with your hands crush and break apart the Raman noodles into small pieces, and put them on the sheet pan with the peanuts, almonds and sesame seeds. Toast the crunchy topping mix in the oven for 5- 7 minutes, until golden brown.
Prepare all the veggies for the salad and toss together with the chicken and the desired amount of dressing. Mix in half of the crunchy topping, and serve the rest of the topping on each individual salad.
* Found in the grocery store by the soy sauce.
**These products can be found in the refrigerated produce section of your local grocery store usually by the fresh herbs.