For the dressing: In a blender, process the soy sauce (or tamari), peanut butter, vinegar, garlic, ginger, salt and pepper until combined. Add the sesame oil and canola oil and blended until smooth.
For the salad: In a large bowl, toss together the coleslaw mix, snow peas, cucumber, carrots, scallions and parsley.
Add about 1/2 cup of the dressing and toss to combine.
Transfer to a serving platter. Top with the chicken, oranges, almonds and sesame seeds.
Drizzle with extra dressing and serve or serve with the dressing to pass around the table.
tip: Make the dressing ahead of time, up to several days, and keep in air-tight container in the fridge until ready to assemble.
tip: My best chicken option is to boil 5 half breasts until internal temperature measures 160F degrees. Let cool and then shred. (Bring water to boil before adding the chicken)
tip: If you desire and have time, toast the almond slices and the sesame seeds for even better flavor. This is nice but not critical.
tip: Using sugar-snap peas when they're in season is fabulous for a nice flavor and pretty presentation, so I highly recommend this option. Other options besides the snow peas are using fresh from frozen petite peas, or edamame.