Low FODMAP Asian Chicken Salad - FODMAP Everyday

Ingredients

• 6 tablespoons (102 g) peanut butter, (either natural or no-stir style)
• 3 tablespoons firmly packed light brown sugar
• 3 tablespoons rice vinegar (or apple cider vinegar)
• 3 tablespoons low-sodium gluten-free soy sauce
• 11/2 tablespoons fish sauce, (such as Red Boat brand)
• 1 1/2 tablespoons freshly squeezed lime juice
• 1 1/2 tablespoons Garlic-Infused Oil, (made with vegetable oil or purchased equivalent)
• ¼ to ½ teaspoon sambal oelek (or low FODMAP hot sauce such as Tabasco, or more to taste)
• Water, (if needed)
• 1- pound (455 g) shredded cooked chicken (warm or at room temperature)
• 4 cups (356 g) finely shredded green cabbage
• 2 medium carrots, (trimmed and grated)
• 1 red bell pepper, (cored and finely sliced)
• 2 Persian cucumbers, (ends trimmed, cut into large julienne)
• 1/2 cup (16 g) chopped fresh cilantro, (divided)
• 1/2 cup (80 g) chopped roasted peanuts, (divided)
• 1/2 cup (32 g) chopped scallions, (green parts only, divided)