Thai Chicken Chopped Salad with Peanut Dressing

INGREDIENTS

FOR THE DRESSING:

large clove of garlic

1/3 cup

creamy peanut butter

3 tbsp

honey

2 tbsp

low-sodium soy sauce

2 tbsp

freshly-squeezed lime juice

2 tbsp

rice vinegar

2 tbsp

canola oil (or another light vegetable oil)

1 tsp

sesame oil (regular or toasted)

1/4 tsp

sriracha

Warm water, 1 teaspoon at a time, to thin dressing to desired consistency (only if needed)

FOR THE SALAD:

16 oz

chopped Napa cabbage (or hearts of romaine, or a combo of the two)

to 4 cups chopped or shredded cooked chicken

1 1/2 cups

thinly sliced red bell peppers (or multi-colored mini sweet peppers)

1 1/2 cups

julienned (or shredded) carrots

For serving: cilantro leaves (chopped or torn), chopped salted peanuts, sesame seeds, and lime wedges