Thai Chicken Salad with Orange Peanut Dressing

Ingredients

• 1/2 cup creamy peanut butter
• 2 tsp orange zest
• 1/2 cup freshly squeezed orange juice
• 2 Tbsp rice vinegar
• 1 Tbsp low-sodium soy sauce
• 1 Tbsp peeled and grated ginger
• 1 Tbsp packed brown sugar
• 1 small clove garlic
• Salt to taste
• 1/4 tsp red pepper flakes, more or less to taste
• 1 lb boneless skilled chicken breasts, grilled and sliced
• 1 large head romain lettuce, chopped
• 3 carrots, peeled and chopped
• 1 large red bell pepper, seeded and chopped
• 1 cup frozen shelled edamame, thawed
• 2/3 cup salted cashews, roughly chopped
• 1 cup wonton strips
• 1/4 cup cilantro leaves
• White and black sesame seeds, for garnish, optional

Directions

1. Make the dressing by placing all of the dressing ingredients in a blender, holding back the red pepper flakes. Pulse until the ginger and garlic are broken down into fine bits. Add salt to taste, sprinkle in the red pepper flakes, and pulse briefly just to mix them through. Transfer the dressing to an airtight container and refrigerate it until you’re ready to use it.
2. For the salad, combine all of the salad ingredients in a large salad bowl. Drizzle the dressing over the top and toss until everything is evenly coated. Serve right away.
3. For a dressing with a little more body, reduce the orange juice by 2 Tbsp.