Next-Day Bang Bang Turkey (or Rotisserie Chicken)

FOR THE BANG BANG SAUCE:
2 tablespoons peanut oil
2 teaspoons sesame oil
3 tablespoons smooth peanut butter
2 tablespoons Chinese chili-bean sauce
1 tablespoon superfine sugar
1 tablespoon soy sauce
1 1/2 tablespoons Chinese black vinegar

FOR ASSEMBLY:
6 cups finely shredded lettuce
1/2 cup chopped fresh cilantro leaves
1/2 cup chopped fresh mint leaves
3 cups cold shredded cooked turkey or rotisserie chicken
1 scallion, halved crosswise and julienned
1 small cucumber, peeled, seeded and julienned

PREPARE SAUCE:
In a small mixing bowl, combine sauce ingredients with 2 tablespoons cold water, and mix until smooth. Cover and refrigerate until needed, up to two weeks.

FOR ASSEMBLY:
Spread lettuce over a large serving plate, and sprinkle evenly with cilantro and mint. Drizzle 4 to 5 tablespoons of Bang Bang sauce on top.

In a small bowl, combine turkey with 4 tablespoons Bang Bang sauce, and toss until well coated. Arrange turkey strips in a rough line down center of salad. Top turkey with scallions and cucumber. Drizzle with more sauce, or place sauce in a bowl to pass at table.

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