• Make the peanut sauce: In a small bowl, whisk the peanut butter into the vinegar until smooth. Add the soy sauce, honey, black pepper, and minced onion and continue to whisk. Next add in the sesame and salad oil. Whisk well pour into canning jar and refrigerate; shake or whisk well before using.
• Make the vinaigrette: In a small bowl, whisk all of the ingredients together until smooth—the rice vinegar, honey, Chili Crunch, sesame oil and other oil. You can also store in a canning jar; refrigerate until ready to serve. Shake before using!
• Toast the almonds: To a skillet, add a teaspoon of oil and toast the slivered almonds. Toast until slightly golden and fragrant and immediately remove from pan. Spread on a paper towel to cool. [TIP: You can also toast in the microwave for 1 minute, turning half way, until golden. Be careful not to burn].

Assemble the salad:

• Prep and chop the veggies; use a mandolin for the cucumbers if you prefer. You want everything in bite size pieces.
• When ready to assemble, add the salad ingredients to a large bowl [cabbage, Romaine, spinach, bell peppers, green onions, cucumber, ¾ cup cilantro leaves], ending with a drizzle of the vinaigrette. Toss until coated; add more vinaigrette if you need to.

Serve the salad:

• When ready to serve, add the chicken, with the Chow Mein noodles, slivered almonds, and remaining ¼ cup of cilantro leaves. It’s pretty!
• Last step is to drizzle with peanut sauce; toss and serve!