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 (1/4 cup), 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.

Add the dressing to the salad and toss together.

Place mounds of salad on plates. Top with a generous sprinkle of chopped Salted Peanuts (1/4 cup).

Serve immediately and enjoy.