Thai Peanut Chicken Salad

Ingredients

• heaping 1/3 cup creamy peanut butter
• 1/4 cup honey
• 1/4 cup sesame oil
• 2 tablespoons apple cider vinegar
• 1 to 2 teaspoons ground ginger, or to taste
• 1 teaspoon salt, or to taste
• 1 teaspoon pepper, or to taste
• 1 clove garlic, finely minced or pressed, optional
• pinch cayenne pepper, optional and to taste
• 2 tablespoons olive oil
• 1 tablespoon sesame oil
• 1 to 1 1/4 pounds boneless skinless chicken breasts, cut into bite-sized pieces and seasoned with salt and pepper
• 4 cups romaine lettuce or kale (or your favorite greens)
• 1 cup sugar snap peas (snow peas may be substituted)
• 1 cup diced red bell peppers
• 1 cup red cabbage, sliced into thin ribbons
• 1/2 cup grated carrots
• 1/2 cup peanuts, roughly chopped if desired (I used honey-roasted peanuts)
• 1 green onion, sliced into thin rounds
• 3 to 4 tablespoons cilantro, finely minced