Thai Crunch Chicken Salad

This is one flavour-packed salad with incredible flavours and textures. It's eye candy on a plate. A perfect choice for lunch. If you're having friends over this is a perfect starter to your dinner. Enjoy!!!!
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Thai Crunch Chicken Salad

Makes: 4 to 6

Spicy Peanut Dressing

1/2 cup crunchy peanut butter
6 tablespoons hoisin sauce
2 tablespoons  rice vinegar
2 tablespoons brown sugar
1-3 teaspoons of chili-garlic sauce
1 teaspoon sesame oil
1/2 teaspoon minced ginger
1/2 cup water

Combine all ingredients in a small saucepan over medium/low heat.  Heat until hot, but not boiling, and sugar is dissolved.  Pour mixture into a blender and blend until smooth about 20 seconds.  Taste and adjust seasoning if necessary.  Cover and chill.

Cilantro Lime Dressing

1/2 cup vegetable oil
1/4 cup unseasoned rice vinegar
1/2 cup coarsely chopped cilantro
1/4 cup minced red bell pepper
1/4 cup honey
4 teaspoons Dijon mustard
2 teaspoons sesame oil
2 teaspoons fresh lime juice
2 cloves of garlic
Salt
Fresh ground black pepper

Combine all ingredients in a blender and blend on high for 20 seconds, or until cilantro is chopped fine, but not entirely pureed.  Taste and adjust seasoning in necessary.  Cover and chill.

Salad

1 Head Napa cabbage, thinly sliced
2 cups thinly sliced red cabbage
1 cup pre-cooked, shelled edamame
4 green onions, finely chopped
1 red bell pepper, julienned
2 cups carrots, julienned
1/2 cup chopped cilantro
3 chicken breasts, cooked and sliced very thin
1/2-1 cup salted cocktail peanuts

Combine cabbages, edamame, green onions, red bell pepper, carrots, cilantro and chicken in a large bowl.  Add enough spicy peanut dressing to lightly coat salad ingredients.  Taste and adjust seasonings if necessary.  Plate and drizzle with cilantro-lime dressing and garnish with additional cilantro, green onions and peanuts.  Enjoy!