Asian Chicken Salad With Peanut Dressing

I cut this out of our local newspaper sometime in the 80s. The recipe intro stated this salad was a regular menu item at the restaurant in Neiman Marcus department store. Slightly altered recipe.

• Ready In: 15 mins
• Serves: 4

Ingredients

• Salad

• 1  head romaine lettuce, chopped
• 1  cup  cooked chicken, diced
• 1⁄2 cup celery, thinly sliced
• 1⁄2 cup carrot, peeled and grated
• 1  cup red cabbage, coarsely shredded
• 1  cup  enoki mushrooms, chopped coarsely
• 1  cup snow peas

• Peanut Butter Dressing

• 2  tablespoons peanut butter
• 2  tablespoons hot water
• 2  tablespoons  shoyu
• 1  tablespoon white vinegar, plus
• 1 1⁄2 teaspoons white vinegar
• 1⁄2 tablespoon  toasted sesame oil
• 1⁄2 tablespoon  regular  sesame oil
• 1  tablespoon dry white wine
• 1 1⁄2 teaspoons sugar
• 3  tablespoons green onions, sliced
•  salt, to tate
•  pepper, to taste

Directions

1. Divide the salad ingredients onto 4 salad plates.
2. Blend the peanut butter with the hot water until smooth.
3. Slowly add the other ingredients; blending well.
4. If salad dressing is too thick, thin with a little bit of hot water, about 1 tablespoon at a time; to desired consistency.
5. Serve the salad dressing on the side.