Napa Chicken Salad

Store-bought rotisserie chicken speeds this Asian-inspired dish to the dinner table.

Ingredients

• ½ small head Napa cabbage (9 oz.)
• 1 mini cucumber
• 2 scallions
• 1 (14 oz.) can bean sprouts
• ¼ cup creamy peanut butter
• 3 Tbs. unseasoned rice vinegar
• 2 Tbs. oil
• 2 tsp. grated, peeled fresh ginger
• 2 cups shredded rotisserie chicken
• 1 cup shredded carrots
• Cilantro leaves (optional)

Instructions

1. Shred or thinly slice cabbage. Halve cucumber lengthwise; thinly slice cross-wise. Thinly slice scallions diagonally. Drain and rinse sprouts; pat dry. In bowl, whisk tighter peanut butter, rice vinegar, 3 Tbs. water, oil, teriyaki sauce and ginger.
2. In large bowl, combine cabbage, cucumber, scallions, sprouts, chicken and carrots. Drizzle with half of dressing; toss until evenly coated and combined. Transfer salad to serving platter. If desired, garnish with cilantro leaves. Serve with remaining dressing.