thai chicken salad

4 skinned and boned chicken breast halves
Peanut-Ginger Dressing
3 ounces vermicelli, uncooked
4 cups torn romaine lettuce
2 cups thinly sliced Chinese cabbage
2 medium carrots, coarsely shredded
1 medium cucumber, thinly sliced
1 large red bell pepper, cut into strips
1/4 cup chopped fresh cilantro
Chopped peanuts (optional)
Sliced cucumber (optional)

Grill chicken, without grill lid, over medium coals 15-20 minutes, turning once. Cut into thin strips. Combine chicken and 3 tablespoons Peanut-Ginger Dressing, tossing to coat; cover and refrigerate 8 hours. Cook vermicelli according to package directions; drain. Combine vermicelli and 3 tablespoons Peanut-Ginger Dressing, tossing to coat. Cover and refrigerate 8 hours. Combine romaine and next five ingredients tossing well; arrange on a serving platter. Top with vermicelli and chicken; sprinkle salad with peanuts, if desired. Arrange cucumber slices around vermicelli; if desired. Serve salad with remaining Dressing. Makes 6 servings.

Peanut Ginger Dressing:
1/2 cup rice wine vinegar
2 cloves garlic
1/3 cup creamy peanut butter
1/4 cup lime juice
1/4 cup chopped fresh cilantro
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon molasses
1 tablespoon hot sauce
2 teaspoons peeled, grated gingerroot
2 teaspoons soy sauce
Combine all ingredients in blender; process until smooth. Yield 1-1/2 cups.
From Southern Living magazine, July, 1995.

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