Quick recipe: Chicken Salad with Crunchy Vegetables and Peanut Dressing

4 servings

- 3 green onions, thinly sliced

- 4 cups chopped red cabbage

- 4 cups chopped iceberg lettuce

- 2 medium carrots, peeled and coarsely grated

- ½ cucumber, peeled, seeded and thinly sliced

- 2 cups cubed or shredded cooked chicken breast

Dressing:

- ½ cup Thai- or Chinese-style peanut sauce

- ¼ cup water

- 1 teaspoon cider vinegar, or to taste

- ¼ teaspoon freshly ground black pepper

- ¼ teaspoon salt, or to taste

- Optional: ¼ cup dry roasted peanuts, coarsely chopped

1. Layer the green onion, cabbage, lettuce, carrots and cucumber in a salad bowl. Cover with a paper towel and refrigerate.

2. Prepare the dressing by whisking together the peanut sauce, water, pepper flakes, vinegar and black pepper until smooth. Taste and add a little salt if necessary.

3. Toss salad with some of the dressing and divide among plates. Put shredded chicken on top, and drizzle with remaining dressing. Sprinkle each with some of the chopped peanuts and serve.

Adapted from "Cheap. Fast. Good!" by Beverly Mills and Alicia Ross