Asian Chicken Salad

Ingredients:

• 2 cups baked chicken, cut into long strips
• 1/4 tbsp. rice wine vinegar
• 2 tbsp. peanut butter creamy consistency
• 1 tbsp chopped fresh ginger
• 2 tsp chipotle pepper paste
• 1 tbsp soy sauce
• 1 tbsp. honey
• 2 tsp toasted sesame oil
• 1/2 tbsp. canola oil
• Salt and freshly ground black pepper
• 1/2 head of shredded Chinese cabbage (Napa)
• 1/2 head shredded romaine lettuce
• 2 carrots, coarsely grated
• 110 g young peas in pods, cut into strips
• 1/4 cup coarsely chopped fresh cilantro leaves
• 1/4 cup thinly sliced ​​green onions
• 2 cups baked chicken, cut into long strips
• 1/2 cup chopped roasted peanuts
• 1/4 cup chopped fresh mint leaves
• Chili pepper oil, sold in specialty stores
  Grilled lime halves, for garnish

Preparation:

1. In a medium bowl, combine rice vinegar, peanut oil, ginger, chipotle pepper paste, soy sauce, honey, sesame oil, and canola oil. Season with salt and pepper to taste. In a large bowl, combine the napa cabbage, romaine lettuce, carrots, snap peas, cilantro, and green onions. Add the dressing and toss well.
   
   Transfer to a serving dish and top with the shredded chicken, crushed peanuts, and mint. Drizzle with olive oil, if desired. chili oilGarnish with grilled lime wedges.