Chinese Chicken Salad

• 1 lb boneless skinless chicken thighs
• 1 tablespoon sesame oil
• 1 tablespoon chinese chili-garlic sauce (available in Asian markets)
• 1 tablespoon garlic, finely minced
• 1 tablespoon ginger, finely minced
• 2 teaspoons lime juice
• 14 cabbage, cored, sliced thinly
• 2 ounces snow peas, raw & thinly slivered
• 4 scallions, thinly sliced
• 14 red bell pepper, thinly slivered
• 14 cup cilantro, chopped
• 14 cup cider vinegar
• 3 tablespoons peanut oil
• 2 tablespoons sesame oil
• 1 tablespoon smooth peanut butter
• 1 12 tablespoons honey
• 1 teaspoon Dijon mustard
• 1 teaspoon soy sauce
• 1 egg yolk
• salt & pepper

1. Combine the chicken sesame oil, chili sauce,garlic and lime juice in a bowl.
2. Cover and refrigerate for 2 hours, tossing once.
3. Cook the chicken on a well-oiled grill over high heat until cooked through, about 5 minutes per side.
4. Cool slightly, then cut into thin strips.
5. Place in a large bowl; add the cabbage, snow peas, scallions, bell pepper and cilantro.
6. Prepare the chinese dressing;.
7. Place all the dressing ingredients below in a blender; process on high until smooth.
8. 1/4 cup cider vinegar, 3 Tbls.
9. peanut oil,2 Tbls.
10. Asian Sesame Oil,1 Tbls.
11. smooth peanut butter, 1-1/2 Tbls honey,1 teaspoons Dijon mustard.
12. 1 teaspoons soy sauce,1 egg yolk and Salt & Pepper to taste.
13. Adjust the seasonings to your taste.
14. (Makes about 1 cup).
15. Refrigerate covered, until ready to use.
16. Toss the salad with 1/3 cup of the dressing or as desired.
17. Transfer to a bowl and serve immediately.
18. Extra dressing may be stored in frig for about two days.

chicken thighs, sesame oil, chinese chiligarlic, garlic, ginger, lime juice, cabbage, snow peas, scallions, red bell pepper, cilantro, cider vinegar, peanut oil, sesame oil, smooth peanut butter, honey, mustard, soy sauce, egg yolk, salt

Taken from www.food.com/recipe/chinese-chicken-salad-231361 (may not work)