Chopped Chicken Salad with PB Vinaigrette

It's pretty darn hot 'round these parts during this time of year. Hot in a way that is totally different than the hot I grew up with in California and Australia. Over there it's more of a dry heat, you feel like you're scorching, rather than sweltering. Over here it's like a warm wet blanket has been placed over the atmosphere, the air is so heavy and dull, nothing will mitigate it other than a cleansing summer storm. Living in this weather feels a lot like spending your summer in a sauna. The positive side to it: What I crave is simple, light, crispy summer salads- anything that comes out of an oven or off a stove just feels too heavy and unappetizing. I throw a whole bunch of fresh veggies into a big bowl, include some leftover proteins (in tonight's salad it was grilled chicken) and come up with an interesting dressing.

Chopped Chicken Salad with PB Vinaigrette
Chop and place in large bowl a head of lettuce (romaine or iceberg are particularly refreshing), 1 red pepper, 1 cuke. Slice bunch of scallions. Add 1 c. peas. Cut grilled chicken breasts into strips, add to salad bowl along with 2-3 tbsp. toasted sesame seeds. Toss with Peanut Butter Vinaigrette.
PBV: In a food processor or blender puree 4 tbsp. smooth peanut butter, juice of 1 lime, 2 tbsp. rice wine vinegar, 1 tbsp. soy sauce, 2 tbsp. sesame oil, several splashes of tabasco sauce, 2 tbsp. water, 1/4 tsp. salt. Add more sesame oil if necessary.