Asian Chicken Salad

I have had this recipe for a few years, and do not recall where I got the idea. This is the first time I made it, because my husband is not crazy about main dish salads for dinner. It is usually easier to talk him into this kind of meal after the holidays. I  finally made it this week, and it was delicious!!

Asian Chicken Breast Salad -
the brown chicken color is solely from the sauce ingredients 

Dressing ingredients:

4 tablespoons rice wine vinegar

2 tablespoons natural chunky peanut butter

3 teaspoons chopped fresh ginger

1 to 2 garlic cloves, minced

1 to 2 hot red peppers, chopped

3 teaspoons low sodium soy sauce

3 teaspoons natural honey

2 teaspoons toasted sesame oil

4 tablespoons olive oil

Salad ingredients:

3 cups shredded cabbage - Napa or red/Napa mix preferred

½ to 1 carrot, grated

¼ cup cilantro leaves, chopped

¼ cup mint leaves, chopped

½ small cucumber, peeled, seeded and julienned

½ bunch green onions, chopped (julienne tops of greens for garnish, if desired)

1½ cups cooked shredded chicken breast

1 lime, quartered

1 tablespoon chopped peanuts  

Directions

Whisk together vinegar, peanut butter, ginger, garlic, chopped pepper, soy sauce, honey, and oils in a medium bowl. Season with salt and freshly ground pepper, to taste.

Combine cabbage, carrot, cilantro, mint, cucumber, and green onions in a large bowl. Add ⅓ cup of the dressing and toss to combine. Add chicken to remaining dressing and toss.

Mound salad onto serving plates. Top with the shredded chicken, and chopped peanuts. Garnish with quartered limes and julienned onions.