Chopped Thai Chicken Salad

First bite eliicted "This is a do-over" from my husband. We both were immediately head over heels in love with this dish, and thankfully my tweaks worked...and every chop was worth it. http://pinchofyum.com/chopped-thai-chicken-salad

My tweaks:

4 chicken thighs (not chicken breasts). They weighed about 1.3 lbs. They were broiled on a rack, rather than grilled

No papaya - I wasn't going to pay $5.75 for ONE papaya

Less chopped pepper, just used the tip of a jalapeno, minced

Only one tablespoon of sugar (there's plenty in the peanut butter - I meant to grind some fresh peanuts at the market, but forgot - so used the Peter Pan I have for the bird suet)

Rice Wine Vinegar for less "bite".

Kikkoman Lite Soy Sauce

Instead of fresh lime juice I used a defrosted fresh lime juice cube - really great way of getting the most juice out of your limes. Just buy a bag, juice them and put them in ice cube trays. When they're frozen, pop them into a freezer container for an ever-available supply - until you run out.

It's hard to blend the sauce ingredients - the peanut butter tends to want to stick together, so I used an immersion blender to combine all.

Freeze dried unsalted peanuts.

The cilantro is really critical to both Thai and Vietnamese cooking - if you don't like it, learn to!