Spicy Chicken Salad with Sugar Snap Peas, Cucumber, and Red Bell Pepper

Ingredients

• 1 cup leftover chicken, shredded or chopped into bite-size pieces
• 1 cup chopped romaine lettuce
• 1 cucumber, chopped
• 1/2 cup sugar snap peas, each sliced diagonally into 3-4 pieces
• 1/4 cup slivered red bell pepper
• 1/4 cup chopped basil
• 1 T chopped peanuts
• Salt to taste
• 1/4 cup peanut oil
• 2 T rice vinegar
• 2 T soy sauce
• 1 tsp. sweetener of your choice
• 1/2 tsp. Asian sesame oil
• 1/2 tsp. ground ginger or ginger puree
• 1/4 cup peanut butter
• 1/2 tsp. Sriracha Rooster Sauce or Thai red curry paste

Directions

1. In a mini-processor or food processor, add the peanut oil along with the rice vinegar, soy sauce, sweetener of your choice, sesame oil, ginger puree, and either Sriracha Rooster Sauce or Thai Red Curry Paste. Blend until the dressing looks smooth and fully combined, then taste it and decide whether you want a little more sweetness or heat.
2. Cut up the amount of chicken you need for the salads you plan to make. Put 1 cup chicken in a bowl with 1-2 tablespoon dressing, stir to coat, and leave it to absorb the flavor while you prep the rest.
3. Prepare the lettuce and cucumber, then cut the sugar snap peas, red pepper, and basil. Add the vegetables and basil to the dressed chicken and toss everything together.
4. Spoon in more dressing to suit how saucy you like your salad. Finish with chopped peanuts and extra basil, if you want them.