Asian Chicken Salad with Sesame Chili Vinaigrette

• grilled chicken, meat removed and shredded1
• small heads of Chinese green cabbage, shredded2
• frozen peas↗2 cup
• large carrots, shredded2
• cucumbers, diced2
• sliced green onions0.5 cup
• sweet chili‑garlic sauce↗0.5 cup
• honey↗6 tablespoon
• sesame oil↗5 tablespoon
• vinegar↗3 tablespoon
• lime juice↗4 tablespoon

  I used calamansi – tasty

• wasabi paste↗2 teaspoon
• chopped peanuts for topping

Step-by-step instructions

1. 1

   Boil the peas according to the package instructions. Drain and let cool slightly.

2. 2

   Combine the chicken, cabbage, peas, carrots, cucumbers and green onions. Mix. Cover and refrigerate for about an hour.

3. 3

   Whisk together the chili sauce, honey, oil, vinegar, lime juice and wasabi paste until smooth. Chill for an hour.

4. 4

   Drizzle the dressing over the salad and toss well. Sprinkle each serving with the chopped peanuts.