Thai Chicken And Orange Salad

• 1/4 cup creamy peanut butter
• 1/4 cup boiling water
• 1 tablespoon lime juice
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1/2 teaspoon crushed red pepper flakes
• 1 small garlic clove, minced
• 1/4 teaspoon ground mustard
• 4 boneless skinless chicken breast halves (4 ounces each)
• 4 cups spring mix salad greens
• 1 medium sweet red pepper, julienned
• 2 green onions, sliced
• 1 cup canned bean sprouts, drained
• 2 large navel oranges, peeled and sectioned
• 1/4 cup dry roasted peanuts

1. For dressing, in a small bowl, whisk the first eight ingredients; set aside.
2. In a
3. coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until a thermometer reads 170u0b0.
4. On four plates, divide the salad greens, red pepper, onions, bean sprouts and oranges. Slice chicken; arrange on salads. Sprinkle with peanuts; drizzle with dressing.

peanut butter, boiling water, lime juice, sesame oil, soy sauce, red pepper, garlic, ground mustard, chicken breast halves, spring mix salad greens, sweet red pepper, green onions, bean sprouts, oranges, peanuts

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