Printed from Jenn's Food Journey, adapted from Food Network
- Serves 2 -
2 boneless, skinless chicken breasts
2 Tablespoons lime juice
1 Tablespoon olive oil
4-6 cups green leaf lettuce, torn or chopped
1/2 English cucumber, sliced
1 red bell pepper, thinly sliced
1 cup cherry tomatoes, quartered
1 Tablespoons fresh cilantro, roughly chopped
3 Tablespoons dry roasted peanuts
For the Thai peanut Sauce -
1/2 cup creamy peanut butter
2 Tablespoons soy sauce
1 Tablespoon chili sauce
1 Tablespoon brown sugar
2-4 Tablespoons water
In a measuring cup or bowl, whisk together all the ingredients for the peanut sauce. Remove 5 Tablespoons of the sauce and set aside. Place the chicken in a resealable bag and pour the remaining peanut sauce over the chicken. Seal the bag and marinate in refrigerator for at least 1 hour.
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag and place over direct heat. Grill 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from gill and allow to rest for 5 minutes. Thinly sliced once cooled.
Meanwhile, take the remaining 5 Tablespoons of peanut sauce and mix with lime juice and olive oil; set aside.
To build the salad - place lettuce in bowl or plate. Top with cucumber, tomatoes, peppers and cilantro. Top with sliced chicken and finish with peanuts. Drizzle dressing over the salad and serve. Enjoy!