This Asian-style chicken salad, made with a delicious peanutty vinaigrette, is provided by In the Night Kitchen of San Francisco and is popular with adults and kids alike.
Combine all the vinaigrette ingredients in a mixing bowl and whisk well, making sure that the peanut butter has dissolved and blended with the other ingredients.
Mix the soy sauce, brown sugar, and ginger and pour over the chicken in a ziplock bag. Marinate for about one hour, then grill the chicken until cooked through. Cool, then julienne the meat.
Combine the vegetables and nuts, add the Asian Vinaigrette, and top with the grilled chicken. Garnish with fried rice noodles and bean sprouts. Serves 4 to 6.