Low FODMAP Asian Chicken Salad

Name: Low FODMAP Asian Chicken Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Asian, American
Ingredients: 6 tablespoons (102 g) peanut butter, (either natural or no-stir style); 3 tablespoons firmly packed light brown sugar; 3 tablespoons rice vinegar (or apple cider vinegar); 3 tablespoons low-sodium gluten-free soy sauce; 11/2 tablespoons fish sauce, (such as Red Boat brand); 1 1/2 tablespoons freshly squeezed lime juice; 1 1/2 tablespoons Garlic-Infused Oil, (made with vegetable oil or purchased equivalent); ¼ to ½ teaspoon sambal oelek (or low FODMAP hot sauce such as Tabasco, or more to taste); Water, (if needed); 1- pound (455 g) shredded cooked chicken (warm or at room temperature); 4 cups (356 g) finely shredded green cabbage; 2 medium carrots, (trimmed and grated); 1 red bell pepper, (cored and finely sliced); 2 Persian cucumbers, (ends trimmed, cut into large julienne); 1/2 cup (16 g) chopped fresh cilantro, (divided); 1/2 cup (80 g) chopped roasted peanuts, (divided); 1/2 cup (32 g) chopped scallions, (green parts only, divided)