Kung Pao Chicken Salad with Sichuan Dressing

Sichuan Dressing:

1 tablespoon rice vinegar

1 tablespoon black rice vinegar, aka Chinkiang or balsamic vinegar

1 tablespoon oil

1 teaspoon sichuan chili oil

1/2 teaspoon sesame oil

1/2 tablespoon soy sauce

1 teaspoon garlic, grated

1 teaspoon ginger, grated

1 teaspoon brown sugar

1/2 tablespoon sesame paste or tahini or peanut butter

Salad:

6 cups salad green such as romaine, kale, etc, sliced

2 cups cooked chicken, shredded or sliced

1 red pepper, sliced

1 cucumber, sliced

2 carrots, julienned or sliced

1/4 cup peanuts, toasted and coarsely chopped

1/4 cup green onions, sliced