Courtyard Bistro Asian Chicken Salad With Chili-Lime Vinaigrette

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1 chicken cutlet (3 ounces)

2 tablespoon(s) fresh lime juice

2 tablespoon(s) Thai chili sauce

1/2 cup(s) thinly shredded green cabbage

1/2 cup(s) thinly shredded purple cabbage

1/2 cup(s) thinly sliced cucumber, unpeeled

1/2 cup(s) shredded iceberg lettuce

1/2 cup(s) shredded carrots

1/3 cup(s) thinly sliced scallions, divided use

1/3 cup(s) crushed, lightly salted roasted peanuts, divided use

1/2 lime, for garnish, if desired

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