This is the salad for people who might not think a main-course salad is really a thing. (And if you've ever ordered Chinese Chicken Salad on a menu, this is for you.)
Make the Dressing: In a food processor combine the peanut butter, rice vinegar, garlic, soy sauce, lime juice, ginger, Sriracha and salt and pepper – you can also which this all together in a bow of you prefer.
Make the Salad: In a large bowl combine the lettuce, cabbage, carrots, bell pepper and chicken. Pour oven the dressing and toss to combine. Pile into a shallow serving bow and top with the scallions, peanuts and cilantro leaves. Serve with the lime wedges.
Notes
You can use any leftover cooked chicken you have, as long as it’s simply seasoned. Or, you can definitely use a rotisserie chicken, or try Slow Cooker Shredded Chicken in this salad. Another thought – make a vegan version with Crispy Tofu instead of chicken!