Salad:

1 boned and skinned roasted chicken breast, diced

1/2 white cabbage, halved, cored and thinly sliced

1/2 red cabbage, halved, cored and thinly sliced

3 thin green onions, finely sliced

1 cup finely slivered red pepper

1/3 cup dry-roasted peanuts, finely chopped

Dressing:

1 1/2 tablespoons peanut butter

1 tablespoon canola oil

1 tablespoon sesame oil

2 teaspoons sugar

5 tablespoons rice vinegar, divided

1 tablespoon Thai fish sauce

1 teaspoon chili oil

1/2 teaspoon bottled ginger or 1 teaspoon peeled and finely grated fresh gingerroot

1. Stir together the diced roasted chicken, white and red cabbage, green onions, bell pepper and peanuts.

2. Whisk together the peanut butter, canola and sesame oils until creamy. Whisk in the sugar, 4 tablespoons vinegar, fish sauce, chili oil and ginger. Stir into the salad, mixing well. Refrigerate for 2 hours to blend flavors.

3. Just before serving, stir in the remaining tablespoon of vinegar.