Asian Chicken Veggie Salad

Thinly slice the Green Cabbage (1 cup) .

Julienne the Red Bell Pepper (1/4) and Yellow Bell Pepper (1/4) .

Slice Sugar Snap Peas (10) in half.

Slice the chilled, cooked Chicken Breast (1) .

In a large bowl, combine sliced cabbage, Broccoli Slaw (1 1/2 cups) , bell peppers, snap peas and chicken breast strips.

For the dressing, whisk the Avocado Oil (4 Tbsp) , Rice Vinegar (1 1/2 Tbsp) , Toasted Sesame Oil (1 1/2 Tbsp) , Granulated Sugar (1 Tbsp) , Freshly Ground Black Pepper (1 dash) , Kosher Salt (1/2 tsp) , and Toasted White Sesame Seeds (1 tsp) together in a bowl.

Place mounds of salad on plates. Top with a generous sprinkle of chopped Salted Peanuts (4 Tbsp) .