Combine all ingredients together in a blender or with an immersion blender and process until completely smooth. Can be made ahead.
For the Salad:
In a large salad bowl toss all ingredients together. Drizzle the peanut ginger dressing over the top and toss until mixed thoroughly. You will have some dressing leftover. Store the leftover dressing in an airtight container in the refrigerator for up to 1 week.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/asian-chicken-salad-with-peanut-ginger-dressing/