Grilled Thai Chicken Salad

• 1/2 cup hot water
• 2 tablespoons lime juice
• 3/4 cup sweetened shredded coconut
• 2 teaspoons curry powder
• 2 teaspoons minced fresh gingerroot
• 1 teaspoon salt
• 4 boneless skinless chicken breast halves (4 ounces each)
• 4 cups torn mixed salad greens
• 1/2 medium sweet red pepper, julienned
• 1/2 cup canned bean sprouts, rinsed and drained
• 1/2 cup fresh sugar snap peas
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons lime juice
• 2 tablespoons coconut milk
• 2 tablespoons reduced-fat creamy peanut butter
• 4 teaspoons sugar

1. In a blender, combine the first six ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.
2. Drain and discard marinade. Lightly oil the grill rack.
3. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or a thermometer reads 170u0b0.
4. In a large salad bowl, combine the greens, red pepper, bean sprouts and peas. In a small bowl, whisk the dressing ingredients until smooth. Pour over salad and toss to coat. Cut chicken into strips; arrange over salad.

water, lime juice, coconut, curry powder, fresh gingerroot, salt, chicken breast halves, sweet red pepper, bean sprouts, fresh sugar snap peas, soy sauce, lime juice, coconut milk, peanut butter, sugar

Taken from www.tasteofhome.com/recipes/grilled-thai-chicken-salad/ (may not work)