Asian peanut chicken salad

 Year-Round Fresh pg. 71 6 serv. 3 points STOVE

1 c frozen shelled edamame
¼ c smooth peanut butter
3 T hoisin sauce
3 T rice vinegar
2 T water
2 t reduced-sodium soy sauce
¾ t hot sauce
1 lg scallion, sliced
1 t chopped, peeled fresh ginger
¾ t salt
6 c loosely packed thinly sliced Napa cabbage
2 c shredded cooked skinless boneless chicken breast
2 lg. carrots, shredded

1 English (seedless) cucumber, halved lengthwise and thinly sliced
1 c lightly packed whole fresh cilantro leaves
1. Bring small saucepan of water to a boil over medium-high heat. Add edamame and cook 5 minutes. Drain, rinse under cold water and pat dry. Transfer to large bowl.
2. Meanwhile, combine peanut butter, hoisin sauce, vinegar, water, soy sauce, hot sauce, scallion, ginger, and salt in blender and puree.
3. Add cabbage, chicken, carrots, cucumber, and cilantro to bowl with edamame. Add PB mixture and toss to combine. Serve immediately.