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 cup), bell peppers, snap peas and chicken breast strips.
For the dressing, whisk the Avocado Oil (1/4 cup), Rice Vinegar (1 1/2 tablespoon), Toasted Sesame Oil (1 1/2 tablespoon), Granulated Sugar (1 tablespoon), Freshly Ground Black Pepper (1 dash), Kosher Salt (1/2 teaspoon), and Toasted White Sesame Seeds (1 teaspoon) 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.