Thai Peanut Chicken Salad

From: Au Bon Pain. Yield: 4 servings.

4 cups field greens (mesclun mix)

2 chicken breasts, grilled and diced

2 vine-ripened tomatoes, diced

½ cucumber, seeded and diced

1 medium sweet carrot, peeled and shredded

½ cup wonton crisps (fried wonton skins)

4 Tbsp. Thai Peanut dressing

to taste, salt and pepper

for topping, crushed roasted peanuts

Thai Peanut Dressing:

½ cup low-sodium soy sauce

¼ cup peanut oil

3 Tbsp. extra chunky peanut butter

2 Tbsp. fresh-squeezed lime juice

4 Tbsp. rice vinegar

2 tsp. fresh garlic, minced

1 tsp. fresh ginger, minced

½ tsp. crushed red pepper

2 Tbsp. fresh cilantro, chopped

For salad: Rinse and dry field greens in salad spinner. In large mixing bowl, toss all the ingredients. Arrange on a salad plate. Top with crushed peanuts.

For dressing: In medium-sized bowl, mix all the ingredients together, except for peanut oil. Slowly drizzle in peanut oil and whisk until well-blended and incorporated to a smooth dressing.