Thai Chicken Peanut Salad

Steps

1. Cut [[chicken]] of chicken into bite-size pieces and cook through in a skillet.
2. Chop the salad vegetables and toss together [[cabbage]] cabbage, [[slaw]] coleslaw mix, [[carrots]] carrots, [[pepper]] bell pepper, [[edamame]] edamame, [[scallions]] green onions and [[cilantro]] cilantro. Add [[rice]] rice if using.
3. Sauce: whisk [[pb]] peanut butter, [[coconut]] coconut milk, [[vinegar]] rice vinegar, [[honey]] honey, [[ginger]] ginger and [[curry]] curry paste with a fork. If the peanut butter is stiff, microwave it a few seconds first. Thin with water a spoonful at a time.
4. Top the salad with the chicken, pour the sauce over and sprinkle with peanuts.

Notes

• The original sauce makes 6 servings. To make it ahead, tap + to 6 and keep the extra sauce in the fridge (the salad amounts go up too; only make the sauce).