Rainbow Veggies Salad with Georgia Peanut Sauce

Ingredients

• 1/3 cup creamy peanut butter Georgia
• 2 tablespoons peanut oil green
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons rice vinegar
• 3 cloves garlic finely chopped
• 2 teaspoons fish sauce
• 1 teaspoon grated ginger fresh
• 6 tablespoons water as needed to thin sauce
• 24 ounces butternut squash spirals, frozen, I used Green Giant brand
• 1 cup small tomatoes chopped, I like Villagio Marzanos
• 1 red pepper medium, chopped small
• 1 cup shredded carrots
• 1 cup mango chopped, I used a champagne mango
• 1 cup pineapple chopped
• 12 ounces rotisserie chicken breast shredded
• 1 cup edamame shelled
• 1 jalapeno seeded and chopped, optional for more heat
• 2 cups baby kale massaged
• 1/4 cup scallions sliced
• 1 cup shredded red cabbage
• 1/4 cup peanuts Georgia skinless, chopped
• 2 tablespoons fresh cilantro finely chopped