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Ingredients

• Pea-mond Dressing
• 1/4 cup rice wine vinegar
• 1 tablespoon smooth peanut butter
• 1 tablespoon smooth almond butter
• 1 tablespoon chopped fresh ginger
• 2 teaspoons adobo chipotle pepper juice
• 1 teaspoon adobo chipotle pepper puree
• 1 tablespoon soy sauce
• 2 tablespoons honey
• 2 teaspoons toasted sesame oil
• 1/2 cup canola oil
• Salt and freshly ground pepper
• Salad
• 1/2 head Napa cabbage, shredded
• 1/2 head romaine lettuce, shredded
• 2 carrots, shredded
• 1/4 pound snow peas, julienned
• 1/4 cup coarsely chopped fresh cilantro leaves
• 1/4 cup thinly sliced green onion
• 2 cups shredded rotisserie chicken
• 1/2 cup chopped roasted peanuts
• 1/4 cup chopped fresh mint leaves
• Chili oil, optional
• lime halves, for garnish

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Ready In 45 Minutes

Servings: 4

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Cooking Instructions

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Dressing

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Step 1

• Whisk together the vinegar, peanut & almond butters, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste.
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Salad

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Step 1

• Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl.
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Step 2

• Add the dressing and toss to combine.

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Step 3

• Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint.
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Step 4

• Drizzle with chili oil, if desired.
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Step 5

• Garnish with lime halves.
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