Thai Peanut Chicken Salad

heaping 1/3 cup creamy peanut butter

honey

sesame oil

apple cider vinegar

to 2 teaspoons ground ginger, or to taste

salt, or to taste

pepper, or to taste

garlic, finely minced or pressed, optional

cayenne pepper, optional and to taste

olive oil

sesame oil

to 1.25 pounds boneless skinless chicken breasts, cut into bite-sized pieces and seasoned with salt and pepper

romaine lettuce or kale (or your favorite greens)

sugar snap peas (snow peas may be substituted)

diced red bell peppers

red cabbage, sliced into thin ribbons

grated carrots

peanuts, roughly chopped if desired (I used honey-roasted peanuts)

green onion, sliced into thin rounds

to 4 tablespoons cilantro, finely minced