Sweet Chili Chicken Salad with Peanut Dressing

Here's what you need

1/4 cup sweet chili sauce

2 tablespoons soy sauce, divided

2 teaspoons oyster sauce

2 teaspoons sriracha 

1/2 teaspoon ground garlic

1/2 teaspoon ground ginger 

1 pound boneless skinless chicken thighs

1/4 cup creamy peanut butter

1 tablespoon lime juice

pinch of red pepper flakes, to taste

water as needed - I used a little over 1/4 cup

3 cups mixed greens

1 red bell pepper, sliced

1 carrot, peeled and grated 

1 cucumber, seeds removed and sliced into half moons

1/2 cup sprouts

2 scallions, white and light green parts only, chopped

Sunflower seeds, for garnish

salt and pepper, to taste

Here's what you do

Preheat oven to 375 degrees. In a zip-top bag, combined the sweet chili sauce, 1 tablespoon soy sauce, oyster sauce, sriracha, garlic, ginger, salt and pepper. Pat the chicken dry with a paper towel then add to the marinade. Close the bag and shake/massage the marinade onto the chicken. Set aside (now is a great time to prep the veggies). 

Heat a cast iron skillet over medium-high heat. Add a couple teaspoons of vegetable oil to the pan and swirl to coat. Add the chicken and cook for 5 minutes. Flip and cook an additional 5 minutes. Transfer to the oven to finish cooking, about 10 minutes more. 

Prepare the dressing. In a microwave-safe bowl, stir together the peanut butter, remaining tablespoon of soy sauce, lime juice and red pepper flakes. The peanut butter might appear as if it's curdling, and that's ok. Add about 3 tablespoons of water to the bowl and microwave for 30 seconds. Stir until smooth and creamy. If you feel the dressing isn't pourable, add more water a tablespoon at a time and microwave in 15 second increments. Allow to cool slightly. 

Divide the mixed greens, red pepper slices, carrots, cucumbers, sprouts and scallions between two plates. Top each salad with a piece of chicken. Drizzle a bit of dressing on top. Finish each plate with a sprinkle of sunflower seeds and enjoy immediately.