Thai Chicken Salad

• FOR THE SALAD:
• 1 piece Boneless Skinless Chicken Breast
• 1 cup Romaine Lettuce, Chopped
• 1/8 cups Ednamame
• 1/8 cups Carrots, Shredded
• 1/8 cups Cucumber, Julienne
• 1-1/2 Tablespoon Peanuts
• 1 Tablespoon Cilantro, Chopped
• 1/2 pieces Lime, Cut Into Wedges
• FOR THE DRESSING:
• 2 cloves Garlic, Minced
• 1/2 teaspoons Sriracha
• 1/4 teaspoons Sesame Seeds
• 1 Tablespoon Creamy Peanut Butter
• 1 Tablespoon Water
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Honey
• 1 Tablespoon Rice Wine Vinegar
• 1 Tablespoon Vegetable Oil

1. For the dressing:
2. Combine all of the ingredients in a bowl and whisk until thick, creamy and clump-free. Next divide the dressing into two portions. Half will be for our salad dressing and the other half will be used as a marinade for our chicken. Pour half of the divided dressing over the chicken in a small dish and marinate for at least 30 minutes. Set the rest of the dressing on the side to serve with salad.
3. For the salad:
4. Place the romaine lettuce in the bottom of a bowl or plate. Cook marinated chicken on the grill or skillet. The chicken usually takes about 12 minutes of total cook time to cook; make sure to turn it halfway through. When chicken is done remove it to a clean plate. Slice chicken breast and place on the salad along with the rest of the vegetables, peanuts, cilantro, and lime wedges. Drizzle the remaining dressing over the top as desired.

salad, chicken, romaine lettuce, ednamame, carrots, cucumber, peanuts, cilantro, lime, dressing, garlic, sriracha, ubc, peanut butter, water, soy sauce, honey, rice, vegetable oil

Taken from tastykitchen.com/recipes/salads/thai-chicken-salad-4/ (may not work)