Servings: 8

Chicken marinade: subheading: Chicken marinade:
1/2 C vegetable oil ½ C vegetable oil
2 Tb rice vinegar 2 Tb rice vinegar
1/4 C sugar ¼ C sugar
1 clove garlic, minced 1 clove garlic, minced
1/2 bunch cilantro, chopped ½ bunch cilantro, chopped
1 lime, juiced 1 lime, juiced
dash of salt and pepper dash of salt and pepper
4 boneless, skinless chicken breasts – about 2 1/2 pounds total 4 boneless, skinless chicken breasts - about 2 ½ pounds total
 
Salad: subheading: Salad:
2 hearts of romaine, chopped 2 hearts of romaine, chopped
1/2 large head of napa cabbage, chopped ½ large head of napa cabbage, chopped
1 cucumber, peeled, seeded and chopped 1 cucumber, peeled, seeded and chopped
2 carrots, shredded 2 carrots, shredded
1 red bell pepper, chopped 1 red bell pepper, chopped
5 green onions, chopped 5 green onions, chopped
1/2 bunch of cilantro, chopped ½ bunch of cilantro, chopped
1 C salted peanuts 1 C salted peanuts
 
Dressing: subheading: Dressing:
1/4 C rice vinegar ¼ C rice vinegar
1/4 C Thai sweet red chili sauce ¼ C Thai sweet red chili sauce
1 tsp sesame oil 1 tsp sesame oil
1/2 tsp sugar ½ tsp sugar
pinch of salt and pepper pinch of salt and pepper
 
Peanut Sauce: subheading: Peanut Sauce:
1/4 C natural peanut butter ¼ C natural peanut butter
2 Tb soy sauce 2 Tb soy sauce
1 Tb rice vinegar 1 Tb rice vinegar
1 Tb Thai sweet red chili sauce 1 Tb Thai sweet red chili sauce
2 Tb water 2 Tb water

In a ziplock bag, combine all the ingredients for the chicken marinade. Mush it all around, then place it in the fridge for at least 4 hours to marinade.
Cook the chicken either on a hot grill, 6 to 8 minutes a side or in a 350 degree oven for 40 minutes. Allow it to cool a bit, then chop up all the chicken into bite sized pieces.
Combine all the salad ingredients in a large bowl, except for the peanuts, then add the chicken.
Combine all the dressing ingredients then pour over the salad. Toss until the salad is evenly coated with the dressing. Dish out the individual servings of the salad.
Stir together the ingredients for the peanut sauce in a small bowl. If the sauce is too thick to drizzle, add a bit more water. Generously drizzle the peanut sauce over each serving of salad then top with the peanuts.