In a small bowl, mix together all the chilli dressing ingredients then set aside.
Wash the green salad leaves and spin to remove the excess water off.
Cut the tomatoes into quarter and set aside.
Slice the red onion thinly and soak in water for 10 minutes.
Drain the water and spin the sliced onion to remove excess water completely.
In a large bowl, place the salad leaves, cherry tomatoes, sliced red onion, and karaage chicken.
Pour the chilli dressing over the salad.
Garnish the salad with crushed peanuts and your choice of garnish.
*1 weighs about 5oz (150g) *2 Please adjust the amount to your liking*3 Suggestions only. I did not use this ingredient in the photo as I can not eat it. It can be substituted with chopped scallions, shiso leaves, or mitsuba etc.Nutritional value is indication only. The oil used for deep frying the chicken is not included.