Mix spinach, romaine, carrots, broccoli, bok choy and Chinese vegetables. Divide onto 4 plates. Equally distribute chicken onto salads. In a small bowl, combine the vinegar, apple juice concentrate, soy sauce, ginger and garlic. Mix well. Heat the peanut butter in the microwave until a liquid-like consistency. Whisk the peanut butter into the dressing mixture. Pour the dressing over the salads.
Makes 4 servings.
Southern Banana-Nut Bran Muffins