DRESSING:

1/4 c. dark rice vinegar
3 tbsp. peanut butter
3 tbsp. walnut oil
1 tbsp. sesame oil
2 tbsp. soy sauce
1 tsp. hot chili sauce
2 tbsp. sugar
1/2 tsp. black pepper

SALAD:

4 c. shredded Iceberg lettuce
2 c. shredded cooked chicken
1 sm. carrot and cucumber cut into match stick pieces
1/2 c. shredded cabbage
2 tbsp. cilantro
2 tbsp. fresh basil
1/2 c. peanuts (crushed)
1/2 c. fried crunchy noodles

In a small dressing bottle, combine dressing ingredients. Shake content until smooth. Combine salad ingredients in a large salad bowl and refrigerate both. Right before serving, pour dressing over salad and toss to coat evenly. Enjoy!