Whisk together the peanut oil, natural peanut butter, soy sauce, lime juice, minced ginger, minced garlic, Granulated Monkfruit Sweetener, and water to make the dressing.
Cut up chicken into bite-sized pieces so you have about 3 cups of diced, cooked chicken, put chicken in salad bowl, and mix in about half the dressing. Let chicken marinate in dressing while you cut up other ingredients.
Trim broccoli and chop into bite-sized pieces, to make 5 cups chopped broccoli.
Trim ends and remove seeds from red bell pepper, and cut into half-inch strips and then into squares.
Coarsely chop peanuts, if using.
Add the chopped broccoli and pieces of red pepper to the chicken dressing mixture and stir to combine. Add additional dressing until the salad is as moist as you prefer.
Stir in chopped peanuts (if using). We saved some to sprinkle on top of the finished salad.
Serve right away or refrigerate for a few hours if making ahead. This will stay good in the fridge for several days, and I was sad when my leftovers were gone.
