Salad with Thai Peanut Dressing

This recipe is credited to my mother, who upon finding herself headed to a Midwest barbecue (read: lots of unhealthy food), wanted to make a vegetable heavy dish that she could nibble on without worry. My younger brother also gets a shout out because he was the one that introduced us to Thai pizza, which is delicious. My mother took the sauce and used it as a dressing over a mix of vegetables. What is below is a rough estimate of what I put in my own version tonight. (At some point I will invest in a camera so that I can share images of these dishes with you).

Salad with Thai Peanut Dressing

3 chicken quarters
1/2 head red cabbage, sliced thin
1 tsp salt
1 yellow bell pepper, seeded and sliced into thin 2 inch strips
2 small broccoli stems, sliced into thin 2 inch strips
1 1/2 cups 1-inch pieces snow peas
2 c bean sprouts
5 carrots, julienned
4 green onions, green parts only sliced thin
1/4 c peanut butter (I used smooth, natural)
2 tbsp hoisin sauce, heaping
2 tbsp teriyaki sauce, heaping
1 tbsp maple syrup
1/2 tsp red pepper flakes
1 tbsp minced onion
1 tbsp minced ginger
1 large clove garlic, minced
4 tbsp water
chopped peanuts for garnish

Place chicken quarters in a pot and cover with water.
Put over high heat and bring to a boil.
Reduce to a low boil and let cook until cooked through.
While chicken is boiling, place red cabbage in a large bowl and sprinkle with salt.
Toss to coat and let sit while you prepare the rest of the ingredients.
Chop remaining ingredients and place in a large serving bowl.
In a small sauce pan, mix together peanut butter, hoisin sauce, teriyaki sauce, maple syrup, red pepper flakes, onion, ginger, garlic, and water.
Put dressing over medium heat and bring to a simmer.
Let dressing simmer for a few minutes, then remove from heat.
Once chicken is done, remove from heat, drain, and let cool before handling.
Place cabbage in a salad spinner and cover with water.
Stir cabbage around to remove salt, then drain and spin dry.
Add cabbage to large serving bowl.
Once chicken is cool enough to handle, remove skin and remove meat from bones.
Chop meat into small pieces and add to serving bowl.
Pour dressing over the top and toss until everything is coated.
You can serve at this point or chill it before serving.
When serving, sprinkle top with chopped peanuts.