Chinese Chicken Salad - cooking recipe

Ingredients
    For the Salad
    1/2 head iceberg lettuce, chopped
    2 boneless skinless chicken breasts, boiled and cut into bite size pieces
    1 carrot, shredded
    1/2 cucumber, peeled cut into quarters and thinly sliced
    1 bunch fresh cilantro, chopped
    3 green onions, sliced
    1/4 cup peanuts, coarsely crushed (I do this in a ziplock bag and use my rolling pin) or 1/2 cup chow mein noodles (or a combo)
    For the Dressing
    1/3 cup peanut oil
    2 tablespoons toasted sesame oil
    1/3 cup cider vinegar
    2 tablespoons soy sauce
    1/4 cup sugar
    2 garlic cloves, minced
    1 teaspoon fresh ginger, grated
Preparation
    Prepare dressing by adding all ingredients to shaker, shake well and let sit a minimum to 1 hour.
    Boil chicken until no longer pink, about 10-15 minute let cool then cut into bite size pieces.
    While cooking chicken, chop lettuce, shred carrot, peel and slice cucumber, chop cilantro, slice onions, and crush peanuts.
    Put everything in a salad bowl and toss very well with dressing (you may not use it all).
    This is good with soft rolls or sesame crackers.

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