Thai Chicken Salad with Cabbage

I love Oriental Chicken Salad - I've posted about it previously (right here), but I wanted a recipe that was a bit more...grown up. When I saw this one in Cat Cora's cookbook, Cooking From the Hip, I knew I needed to try it for dinner tonight. It was delightful. The lovely peanuty flavor in the background draws you in for bite after bite. Next time, I'll top this baby with some fresh cilantro.

Thai Chicken Salad with Cabbage
Ingredients:

Dressing:
1/4 cup rice wine vinegar (found in the Asian aisle)
1/3 cup olive oil
2 tsp sesame oil
2 tbs store-bought Thai peanut sauce
2 tbs sugar
1 tbs black sesame seeds (I didn't have black ones - just used regular ones instead)

Salad:
1 whole chicken breast or 2 half breasts, cooked and shredded (I used rotisserie chicken from Safeway)
1/2 head napa cabbage
3 large carrots, grated
6 scallions
Freshly ground black pepper

1. Combine all the dressing ingredients in a bowl. Whisk to combine. Set aside.

2. Thinly slice the cabbage. Grate the carrots. Slice the scallions on the bias. Shred the chicken.

3. Combine all the salad ingredients in a large bowl. Pour the dressing over the top and mix. Top with freshly ground pepper. Serve.