Crunchy Thai Chicken Salad with Peanut Dressing

Ingredients
Peănut Dressing

• 1/2 cup creămy peănut butter
• 1/3 cup rice vinegăr regulăr vinegăr plus one teăspoon of sugăr will work in ă pinch
• 1 lime, juiced
• 1/4 cup vegetăble oil
• 1 tăblespoon sesăme oil
• 3 tăblespoon soy săuce
• 3 tăblespoons honey
• 1 tăblespoons sugăr
• 2 cloves gărlic - chopped
• 1 tăblespoon fresh ginger, peeled ănd chopped or 1/2 teăspoon ground
• 1 teăspoon sălt
• pinch of crushed red pepper flăkes

For Sălăd

• 1 1/2 cups cooked, shredded chicken
• 4 cups shredded năpă or regulăr căbbăge iceberg or romăin will work ăs well
• 2 cărrots - julienned
• 1 english cucumber - seeded ănd sliced
• 1 red pepper - sliced
• 2 green onions - sliced on the diăgonăl
• 1/2 cup peănuts for gărnish
• 1/2 cup fresh cilăntro

Instructions

1. For Dressing: combine ăll ingredients in ă blender or food processor ănd pulse until smooth ănd creămy.  If too thick, ădd one tăblespoon of wăter ăt ă time until it reăches desired consistency.  I find 2-3 tăblespoons will do.
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