Chinese Chicken Salad

Fresh, crunchy and so good! I made this up when my favorite Chinese dressing mix was discontinued. My husband loves this! We usually eat it just between the two of us while the kids eat a cheese pizza. But the kids usually end up eating some too.

• Ready In: 40 mins
• Serves: 2

Ingredients

• For the Salad

• 1⁄2 head iceberg lettuce, chopped
• 2  boneless skinless chicken breasts, boiled and cut into bite size pieces
• 1  carrot, shredded
• 1⁄2 cucumber, peeled cut into quarters and thinly sliced
• 1  bunch fresh cilantro, chopped
• 3  green onions, sliced
• 1⁄4 cup peanuts, coarsely crushed (I do this in a ziplock bag and use my rolling pin) or 1⁄2 cup  chow mein noodles (or a combo)

• For the Dressing

• 1⁄3 cup  peanut oil
• 2  tablespoons  toasted sesame oil
• 1⁄3 cup cider vinegar
• 2  tablespoons soy sauce
• 1⁄4 cup sugar
• 2  garlic cloves, minced
• 1  teaspoon fresh ginger, grated

Directions

1. Prepare dressing by adding all ingredients to shaker, shake well and let sit a minimum to 1 hour.
2. Boil chicken until no longer pink, about 10-15 minute let cool then cut into bite size pieces.
3. While cooking chicken, chop lettuce, shred carrot, peel and slice cucumber, chop cilantro, slice onions, and crush peanuts.
4. Put everything in a salad bowl and toss very well with dressing (you may not use it all).
5. This is good with soft rolls or sesame crackers.