THAI CHICKEN SALAD WITH PEANUT DRESSING

Thai Chicken Chopped Salad with Peanut Dressing

Makes 6 servings

DRESSING:

1 large clove garlic

1/3 cup creamy peanut butter

3 tablespoons honey

2 tablespoons low-sodium soy sauce

2 tablespoons freshly squeezed lime juice

2 tablespoons rice vinegar

2 tablespoons canola or other light vegetable oil

1 teaspoon sesame oil

1/4 teaspoon sriracha

Warm water, 1 teaspoon at a time, only if needed

SALAD:

16 ounces chopped Napa cabbage or hearts of romaine

3 to 4 cups shredded or chopped cooked chicken

1-1/2 cups thinly sliced red bell peppers

1-1/2 cups shredded carrots

For serving: Cilantro leaves, chopped or torn; chopped salted peanuts; sesame seeds; lime wedges

In a food processor, mince the garlic. Add peanut butter, honey, soy, lime juice, rice vinegar, oils and sriracha. Process until completely smooth and blended. If dressing is too thick, add 1 teaspoon warm water and blend again. Repeat until desired consistency is reached. Taste and adjust seasoning.

In a large bowl, arrange cabbage with chicken, peppers and carrots on top. Drizzle with dressing and toss to combine. Garnish with cilantro, peanuts, seeds and lime wedges. Serve immediately.