Thai Chicken Salad w/Spicy Peanut Dressing

Summer is definitely upon us here in Chattanooga.  Temps in the upper 80's, so this means SALADS!!!!  Just about everyday.  And here's a good one.  Oh my, I wish I had more of it leftover (I ate the last for lunch today).  Wonderful flavor, great texture with the peanuts added.  An added bonus: you can make the dressing ahead and even easier, use shredded rotisserie chicken.  Oh, and I just thought, I'd add some diced red pepper to add a bit of color to this delicious dish.  This recipe came from the Chattanooga Times Free Press paper (date unknown).  It does not give the amount of servings, I halved everything and used a 9 oz chicken breast, it came out perfectly.  Recipe below is as published.  I would guess the full recipe would serve 4-5.

THAI CHICKEN SALAD w/SPICY PEANUT DRESSING

5 boneless, skinless chicken breasts
table salt and ground black pepper
1/2 cup canola oil
3 Tbsp smooth peanut butter
1/2 cup fresh lime juice (3-4 limes)
2 Tbsp water
3 small cloves garlic, minced (about 1 1/2 tsp)
2 tsp finely grated fresh ginger
2 Tbsp light brown sugar
1 1/2 tsp crushed red pepper (I used a little less)
1/2 medium cucumber, peeled, seeded, and cut into 1" by 1/2" matchsticks (about 1 cup)
1 medium carrot, peeled and grated on large holes of box grater (about 1/2 cup)
4 scallions, white and green parts, sliced thin
3 Tbsp minced fresh cilantro or parsley
1/2 cup chopped toasted peanuts
OPTIONAL:  Diced red peppers


Season chicken with S&P.  Boil chicken until tender.  When cool, tear into shreds.  You'll need about 5 cups, or use fully cooked supermarket rotisserie chicken.  Cool shredded chicken (don't dress chicken when warm-it will absorb too much dressing).

Puree oil, peanut butter, lime juice, water, 1/4 tsp salt, garlic, ginger, brown sugar, and crushed red pepper in blender until combined.  Transfer to a large bowl.

Dressing made be made ahead of time, covered and refrigerated overnight.  Whisk to recombine before using.

Add cucumber, carrot, scallions, and cilantro (or parsley) to vinaigrette, toss to combine.  Add cooled chicken and toss gently to combine, let stand at room temperature 15 minutes.  Adjust seasonings with S&P and sprinkle with peanuts.  Serve immediately.