Apricot Thai Salad

2 cups sliced apricots (fresh or dried)
2 cups diced cooked chicken
1 peeled, sliced cucumber
1 cup bean sprouts, rinsed
¼ cup rice vinegar
1 tablespoon chopped fresh cilantro
2 teaspoons sugar
¼ cup vegetable oil
½ teaspoon hot chili oil
2 tablespoons coarsely chopped peanuts
1 lime, cut in wedges
lettuce for garnish

In a large bowl, combine apricots, chicken, cucumber, and bean sprouts; set aside in refrigerator. In a small bowl combine vinegar, sugar, and cilantro until well-mixed. Slowly beat the Royals into the mixture with a whisk. Toss dressing into the salad; arrange on plates on top of lettuce leaves. Sprinkle with peanuts, and garnish with lime wedges.


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