Crunchy Chicken-Peanut Chopped Salad

6 large deli-fried chicken tenders (about 1 lb.), chopped
3 c. shredded coleslaw mix (from 1 10-oz. package)
2 c. shredded red cabbage (from 1 head cabbage)
4 scallions, thinly sliced
1/2 c. coarsely chopped fresh cilantro
3/4 c. dry-roasted peanuts, coarsely chopped (divided)
Juice of 3 limes (about 5 T.)
3 T. creamy peanut butter
3 T. toasted sesame oil
2 T. soy sauce
2 T. seasoned rice vinegar
2 T. light brown sugar
Crushed red pepper, to taste

Toss together chopped chicken, coleslaw mix, cabbage, scallions, cilantro, and 1/2 c. of the chopped peanuts in a large bowl.

Whisk together lime juice and peanut butter in a small bowl until smooth. Slowly whisk in oil, soy sauce, vinegar, light brown sugar, and crushed red pepper, whisking until creamy.

To serve, pour dressing over salad mixture; toss to coat evenly. Sprinkle with remaining 1/4 c. peanuts.

Serves 4.

Adapted from Southern Living magazine, Aug. 2018, p. 116.