Crunchy Asian Salad

Ingredients:

• 1 head Napa cabbage, cut into 1/4-inch strips
• 1 small head red cabbage, cored and chopped
• 2 large carrots, peeled and julienned
• 2 bunches scallions, thinly sliced (white and pale green parts only)
• 1 large English cucumber, peeled, cored & cut into thin half-moons
• 1/4 cup cilantro, chopped
• 1/4 cup basil, chopped
• 2 cups cooked shelled edamame
• 1/2 cups roasted peanuts, chopped
• 4 cooked chicken breasts, chilled
• Lime-cilantro dressing
• 2 ripe Hass avocados, peeled, pitted, cut into 1/2-inch dice (optional)
• Thai peanut dressing

Method:

1. Place cabbages, carrots, scallions, cucumber, cilantro, basil, edamame and peanuts in very large mixing bowl and toss to mix.
2. Cut chicken into ½-inch cubes and add to mixing bowl.
3. Pour lime-cilantro dressing into bowl and toss to mix thoroughly. Divide salad among four, very large, chilled serving plates.
4. Sprinkle salads with diced avocado, toasted peanuts, & cilantro.
5. Drizzle Thai peanut dressing over salad

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