Gado-Gado Salad with Kimchi-Nut Dressing

1. In a large pot, bring 4 quarts salted water to a boil. Add chicken and potatoes; reduce heat to medium-high, and cook until chicken and potatoes are cooked through, 15 minutes. Remove chicken to a covered dish. Drain and rinse potatoes, and let cool.
2. In a pot with a steamer basket, bring 1 ½ quarts water to a boil. Add cabbage and green beans. Cover, reduce heat to medium, and cook until veggies are al dente (cooked yet still firm), 10 minutes.
3. In a blender, blend nut butter, kimchi, maple syrup, soy sauce, lime juice, and sesame oil until evenly combined. Add reserved kimchi juice or water ¼ cup at a time until mixture is thin enough to pour as a dressing.
4. Slice chicken into half-inch strips. On a platter, add chicken, potatoes, steamed veggies, tomatoes, spinach, and bean sprouts. Drizzle with dressing.

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