Asian Peanut Chicken Salad

Peanut Dressing

• ⅓ cup cup creamy peanut butter (heaping or domed)
• ¼ cup honey
• ¼ cup toasted sesame oil
• 2 tablespoons apple cider vinegar or rice vinegar
• 1 to 2 teaspoons ground ginger or to taste
• 1 teaspoon salt or to taste
• 1 teaspoon freshly ground black pepper or to taste
• 1 clove garlic finely minced or pressed, optional
• pinch cayenne pepper or dash of sriracha optional and to taste

Salad

• 2 cups cooked chicken* diced or shredded (see Notes below for chicken options)
• 1 head of romaine lettuce shredded (or a 10 ounce bag hearty salad greens)
• 2 cups frozen edamame cooked according to package directions and cooled
• 1 cup red cabbage shredded
• 1 red bell pepper diced small
• 1 medium cucumber diced or sliced(peeled if desired, I remove seeds OR use an English cucumber)
• 1 large carrot shredded or peeled into ribbons
• ¼ cup sliced or slivered almonds or peanuts I prefer salted, but unsalted are fine
• 2 green onions thinly sliced
• 3 to 4 tablespoons fresh cilantro finely minced
• 2 to 3 tablespoons fresh basil leaves thinly sliced