Thai Chicken Salad-Brenda

MARINADE

1/2 cup vegetable oil

2 T. rice vinegar

1/4 cup sugar or 2 T. truvia

1 clove garlic, minced

1/2 bunch cilantro, chopped

1 lime, juiced

Dash of salt and pepper

4 boneless, skinless chicken breasts, about 2 1/2 pounds total

SALAD

2 hearts of romaine, chopped

1/2 large head of napa cabbage, chopped

1 cucumber, peeled, seeded and chopped

2 carrots, shredded

1 red bell pepper, chopped

5 green onions, chopped

1/2 bunch cilantro, chopped

1 cup salted peanuts

DRESSING

1/4 cup rice vinegar

1/4 cup Thai sweet red chili sauce

1 teaspoon sesame oil

1/2 teaspoon sugar or Truvia

Pinch of salt and pepper

PEANUT SAUCE

1/4 cup natural peanut butter

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon Thai sweet red chili sauce

2 tablespoons water

1. 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, 6-8 minutes a side or in a 350 degree oven for 40 minutes. Allow to cool a bit, then chop up all chicken into bit sized pieces.

2 Combine all salad ingredients in a large bowl, except peanuts, then add the chicken. Combine all the dressing ingredients and pour over salad. Toss until the salad is evenly coated with the dressing. Dish out the individual servings of the salad.

3. 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.