Asian Chicken Salad with Peanut Dressing

Ingredients:

• 2.5 cups chopped grilled chicken (approximately 340 gr.)
• 1 cup frozen shelled edamame beans
• 2 oranges
• 1/3 cup creamy peanut butter
• 2 tbsp + 1 tsp lightly salted soy sauce
• 2 tbsp. l. rice vinegar
• 1 tsp. sriracha sauce
• Half a large head of iceberg lettuce, chopped
• 2 cups watercress, ends trimmed
• 1 cup crispy chow mein noodles
• 1 cup grated carrots (about 2 pcs.)

Preparation:

1. Bring a small saucepan of salted water to a boil. Add the edamame and cook until the beans are tender and bright green, about 3 minutes. Drain and rinse the beans under cold water; set aside.
2. Cut off the top and bottom of each orange, then remove the peel and white pith. Holding the orange over a small bowl to catch the juices, cut the segments along the membranes to release the segments into the bowl. Squeeze all the juices from the membranes into the bowl. Repeat with the other orange.
3. In a small bowl, combine the peanut butter, 1/4 cup water, 2 tablespoons orange juice, soy sauce, vinegar, Sriracha, and 1/8 teaspoon salt. In a large bowl, combine the lettuce, watercress, and half the chow mein noodles. Divide among plates and drizzle with half the dressing. Top with the chicken, edamame, carrots, orange slices, and remaining noodles. Season with salt and pepper to taste and drizzle with the remaining dressing.