Asian chicken salad

2 lbs boneless skinless chicken thighs

1 cup teriyaki sauce

1 ½ tbsp canola oil

Kosher salt 

Ground black pepper

1 head romaine, roughly chopped

2 cups shredded red cabbage

1 ½ cups julienned carrots

¾ cup crunchy chow mein noodles

One 11 oz can mandarin oranges, drained

½ cup roasted cashews

½ cup chopped fresh cilantro leaves

4 green onions, thinly sliced

5 tbsp peanut butter

2 tbsp reduced sodium soy sauce

1 ½ tbsp rice wine vinegar

1 tbsp brown sugar

1 clove garlic, minced

1. In a small bowl, whisk together peanut butter, soy sauce, rice wine vinegar, brown sugar, garlic and 1/4 cup warm water until smooth. Place in the refrigerator until ready to serve.

2. In a gallon size Ziploc bag or large bowl, combine chicken and teriyaki sauce; marinate for at least 2 hours overnight, turning the bag occasionally. Drain the chicken from the marinade.

3. Preheat the grill to medium heat.

4. Brush with canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165℉, about 10 minutes.

5. Chop chicken into bite sized pieces

6. Mix lettuce, cabbage, carrots, crunchy noodles, oranges, cashews, cilantro, green onions, chicken, and sauce together.

7. Serve.