Simple Chinese Chicken Salad

I was leafing through a low-carb magazine and came across this fantastic recipe. After making it with a few of my own adaptations, this is the final result.

• Ready In: 10 mins
• Serves: 4

Ingredients

• For the salad

• 1  head cabbage
• 1  head iceberg lettuce
• 1  red pepper, thinly sliced
• 1  green pepper, thinly sliced
• 1⁄4 cup scallion, chopped
• 1⁄4 cup cilantro, minced
• 1⁄2 cup bean sprouts, rinsed and trimmed
• 2  chicken breasts, grilled or poached,then shredded

• For the dressing

• 1⁄2 cup olive oil
• 1⁄2 teaspoon red pepper flakes
• 1  tablespoon  no-sugar-added peanut butter
• 1⁄4 cup  sesame oil
• 1  tablespoon sugar
• 1⁄4 cup rice vinegar
• 1⁄4 cup soy sauce
• 1  tablespoon fresh ginger, minced (I used a Microplane Zester)
• 1  tablespoon fresh garlic, minced (I just smash mine with the broad edge of my chef's knife)
•  salt and pepper, to taste

Directions

1. Shred the cabbage and the lettuce.
2. Combine with all the remaining salad ingredients in a large bowl.
3. Combine all the ingredients for the salad dressing in the bowl of a food processor.
4. Pulse until evenly blended.
5. Toss the salad with the dressing.