Thai Chicken Crunch Salad

• ¼ cup creamy peanut butter
• ¼ cup water
• 2 tablespoons vegetable oil
• 2 tablespoons rice vinegar
• 1 tablespoon brown sugar
• 2 teaspoons less sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon minced garlic
• ½ lime, juiced
• ½ teaspoon red pepper flakes

• 3 cups romaine lettuce, chopped
• 8 ounces 3-color coleslaw mix
• 3 green onions, chopped
• ½ cup coarsely shredded carrot
• ½ red bell pepper, chopped
• 2 cups rotisserie chicken breast meat, chopped
• 1 package instant ramen noodles
• 1 avocado, chopped
• ½ cup roasted pepitas, peanuts, or soy nuts

Place all of the ingredients for the dressing in the bowl of a food processor. Process for about 2 minutes, or until smooth and emulsified. Set aside, or if making ahead, transfer to an airtight container and refrigerate until ready to use.

In a large serving bowl combine the romaine, coleslaw mix, green onion, shredded carrot, red bell pepper, and rotisserie chicken. Break the ramen noodles and reserve the seasoning packet for another use (try it over popcorn). Add the crushed noodles to the bowl with the vegetables. Toss well to combine. Drizzle about ¾ of the peanut dressing over the salad and toss well. Add the avocado and pepitas and toss lightly. Drizzle the remaining dressing over the top and serve immediately.

• Yields: 4-6 servings
• Preparation Time: 20 minutes