Thai Chicken Salad

Place all ingredients for the Spicy Peanut Vinaigrette in the bowl of your food processor. Process for about 2 minutes, or until emulsified and smooth. Set aside, or if you are making it ahead of time, transfer to an airtight container and refrigerate.

If you are using them, prepare rice sticks according to package directions and set aside.

In a large serving bowl mix together romaine, coleslaw mix, cilantro, edamame, green onion, red bell pepper and rotisserie chicken. Toss well to combine. Add prepared rice stick noodles, breaking into small pieces as you add them. Drizzle about 3/4 of the refrigerated peanut dressing over the salad and toss well to distribute throughout. Add avocado and peanuts and toss lightly. Drizzle remaining dressing over the top.

Serve immediately.