Why This Recipe Works

A protein-and-vegetable-packed green salad is the perfect thing to make when it's too hot to do any real cooking. For our spicy peanut chicken salad, we started by making quick pickled shallot and serrano chile, and we used the brine as the acid base for the dressing. We turned part of the brine into a vinaigrette to dress the greens (napa cabbage, watercress, mint, and Thai basil), and we mixed the rest into a thicker, creamier dressing with peanut butter and chili-garlic sauce to coat the other components. In addition to cooked chicken and the pickled shallot and chile, we topped the greens with microwave-steamed broccolini, juicy mango, shredded carrot, and peanuts.

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Before You Begin

The shallot and serrano can be refrigerated in the pickling liquid for up to a week. Use leftover or rotisserie chicken here. Use 1½ tablespoons of chili-garlic sauce for a spicier salad. You can substitute cilantro for the Thai basil and natural peanut butter (stirred well before measuring) for the conventional peanut butter. This recipe can easily be doubled.

Instructions

Combine vinegar, sugar, and salt in small bowl. Microwave until simmering, about 1 minute. Stir in shallot and serrano. Let sit, stirring occasionally, until shallot is pink and slightly softened, about 20 minutes. Using slotted spoon, transfer shallot and serrano to large plate, leaving liquid in bowl.

Combine broccolini and 2 tablespoons water in medium bowl. Cover and microwave until crisp-tender, 1½ to 2 minutes. Using slotted spoon, transfer broccolini to plate with shallot and serrano. Discard water. In now-empty bowl, whisk 2 tablespoons pickling liquid, peanut butter, chili-garlic sauce, and ¼ cup water until smooth. Set aside.

Whisk fish sauce, garlic, and remaining pickling liquid in large bowl. Add cabbage, watercress, Thai basil, and mint and toss to combine. Distribute greens evenly between 2 shallow serving bowls. Sprinkle each salad with shallot and serrano. Arrange broccolini, mango, and carrot in piles atop greens. Drizzle 2 tablespoons peanut dressing over vegetables and mango in each bowl. Add chicken to remaining peanut dressing and stir to coat evenly. Top each salad with half of chicken, sprinkle with peanuts, and serve.