Chinese Chicken Salad

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1/4 cup mayonnaise

1/4 cup plus 2 tablespoons unseasoned rice vinegar

3 tablespoons plus 1 1/2 teaspoons sugar

1/4 cup soy sauce

2 tablespoons toasted sesame oil

1 tablespoon Tabasco

One 1/2-inch piece of fresh ginger, peeled and minced

1 small garlic clove, minced

One 2 1/2-pound rotisserie chicken—meat shredded, skin and bones reserved for stock or discarded

3 scallions, thinly sliced

2 celery ribs, thinly sliced

1 cup unsalted roasted peanuts, coarsely chopped

3/4 cup coarsely chopped cilantro

One small head of romaine, cut into 1/2-inch ribbons

1 tablespoon extra-virgin olive oil

2 oranges, peeled with a knife and cut into sections

Lime wedges, for serving

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