Thai Crunch Chicken Salad with Peanut Dressing

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  4 cup Cabbage, Napa (Chinese)
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  2 cup Chicken Breast, Grilled
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  2 cup Wonton Strips, Fried
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  1 cup Cilantro, Fresh
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  0.7 cup 2/3 cup chopped fresh mint
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  0.7 cup Carrots
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  0.7 cup Cucumber
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  3 Green Onion (Scallion)(45g)
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  1 Bell Pepper(119g)
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  0.5 cup Peanuts, Dry Roasted
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  0.3 cup Peanut Butter, Smooth
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  3 tbsp Lime Juice, Fresh
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  2 tsp Soy Sauce, Low Sodium
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  1 tbsp Ginger, Fresh Root
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  1 tsp Sesame Oil, Toasted
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  1 Garlic(4g)
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  0.3 cup 1/4 cup water

Instructions

1. 1Cut the chicken breast into bite-sized pieces and set aside.
2. 2Slice the green cabbage into thin ribbons, julienne the carrots, dice the cucumber and bell pepper, chop the cilantro and green onions, and set all vegetables aside.
3. 3Mince the fresh garlic and ginger. In a small bowl, whisk together the peanut butter, lime juice, soy sauce, minced garlic, minced ginger, and sesame oil until smooth. If the dressing is too thick, add water 1 tablespoon at a time until it reaches a pourable consistency.
4. 4In a large bowl, combine the chicken breast pieces, cabbage, carrots, cucumber, bell pepper, cilantro, mint, and green onions. Pour the dressing over the mixture and toss until evenly coated.
5. 5Divide the salad evenly into 3 airtight containers while at room temperature.
6. 6Just before serving, top each container with an equal portion of the dry roasted peanuts and fried wonton strips to maintain crunch.