Thai Chicken Salad

• FOR THE VINAIGRETTE:
• 1/4 cups Creamy Peanut Butter
• 1/4 cups Water
• 2 Tablespoons Brown Sugar
• 2 teaspoons Soy Sauce
• 1 teaspoon Minced Garlic
• 1/2 teaspoons Crushed Red Pepper
• 2 Tablespoons Seasoned Rice Vinegar
• 2 Tablespoons Vegetable Oil
• 1 teaspoon Sesame Oil
• 1/2 whole Lime, Juiced
• FOR THE SALAD:
• 2 ounces, weight Dried Rice Stick Noodles (optional)
• Vegetable Oil To Prepare Rice Sticks, If Using
• 2 cups Romaine Lettuce, Finely Chopped
• 8 ounces, weight 3 Color Cole Slaw Mix
• 1/2 bunches Cilantro, Chopped
• 1 cup Edamame, Shelled
• 3 whole Green Onions, Chopped
• 1/2 whole Red Bell Pepper, Diced
• 2 cups Rotisserie Chicken Meat, Chopped
• 1 whole Avocado, Peeled, Pitted And Chopped
• 1/2 cups Roasted, Unsalted Peanuts

1. Place all ingredients for the Spicy Peanut Vinaigrette in the bowl of your food processor. Process for about 2 minutes, or until emulsified and smooth. Set aside, or if you are making it ahead of time, transfer to an airtight container and refrigerate.
2. If you are using them, prepare rice sticks according to package directions and set aside.
3. In a large serving bowl mix together romaine, coleslaw mix, cilantro, edamame, green onion, red bell pepper and rotisserie chicken. Toss well to combine. Add prepared rice stick noodles, breaking into small pieces as you add them. Drizzle about 3/4 of the refrigerated peanut dressing over the salad and toss well to distribute throughout. Add avocado and peanuts and toss lightly. Drizzle remaining dressing over the top.
4. Serve immediately.

vinaigrette, ubc, ubc, brown sugar, soy sauce, garlic, red pepper, rice vinegar, vegetable oil, sesame oil, salad, noodles, vegetable oil, romaine lettuce, mix, bunches cilantro, edamame, green onions, red bell pepper, rotisserie chicken, avocado

Taken from tastykitchen.com/recipes/salads/thai-chicken-salad-3/ (may not work)