Crunchy Chinese Chicken Salad

Dressing:

• 2 tsp. fresh ginger, minced
• 1 small clove of garlic
• 1 ½ tbsp. sweet chili sauce, to taste
• 1 c. mayonnaise
• ¼ c. sour cream
• 3 ½ tbsp. soy sauce
• 2 tbsp. brown sugar

Chicken Salad:

• 1 head of iceberg lettuce, chopped
• 3 boneless, skinless chicken breasts, cooked and shredded
• ¼ pkg. white glass noodles, prepared
• 2 c. red cabbage, shredded
• 2 medium carrots, shredded
• 3 green onions, chopped
• ¼ c. honey roasted peanuts
• ⅛ c. fresh cilantro, chopped

Combine all dressing ingredients in a blender or food processor and process until smooth. Store in refrigerator until ready to serve.

In a large serving bowl, mix lettuce, shredded chicken, glass noodles, red cabbage, carrots and green onions. Pour prepared dressing over salad and toss to coat. Serve garnished with honey roasted peanuts and fresh cilantro.