Fresh Apricot Thai Salad - cooking recipe

Ingredients

2 cups sliced fresh apricots
2 cups diced cooked chicken
1 cup sliced cucumber, peeled and seeded if necessary
1 cup bean sprouts, rinsed
1/4 cup rice vinegar
1 tablespoon chopped fresh cilantro
2 teaspoons sugar
1/4 cup vegetable oil
1/2 teaspoon chili oil
12 -16 ounces leafy salad greens
2 tablespoons coarsely chopped peanuts
1 lime, cut into wedges

Preparation

In a large bowl, combine apricots and next 3 ingredients; set aside.
In a small bowl, combine vinegar, cilantro, and sugar; whisk in oils.
Toss salad with vinaigrette and arrange on plates that have been lined with salad greens.
Sprinkle with peanuts and garnish with lime wedges.