Indonesian Peanut Chicken Salad

• 1/3 cup soy sauce
• 3 tablespoons minced garlic
• 3 tablespoons peanut butter
• 1/4 cup minced fresh cilantro
• 1/2 teaspoon hot pepper sauce
• 4 boneless skinless chicken breast halves (4 ounces each)
• 4 cups torn mixed salad greens
• 4 small tomatoes, seeded and chopped
• 4 green onions, chopped
• 1 cup shredded cabbage
• 1 medium cucumber, sliced
• 1 cup honey-roasted peanuts
• 1 cup ranch salad dressing
• 2 to 4 drops hot pepper sauce

1. In a large saucepan, combine the soy sauce, garlic, peanut butter, cilantro and hot pepper sauce; cook and stir until heated through and blended. Cool to room temperature.
2. Pour soy sauce mixture into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
3. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Grill 6-8 minutes longer or until a thermometer reads 170u0b0.
4. Place the salad greens, tomatoes, onions, cabbage, cucumber and peanuts on a serving platter. Slice chicken; arrange over salad.
5. In a small bowl, combine the salad dressing and hot pepper sauce. Serve with salad.

soy sauce, garlic, peanut butter, fresh cilantro, hot pepper, chicken breast halves, tomatoes, green onions, cabbage, cucumber, honey, ranch salad dressing, pepper sauce

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