Shredded Chicken & Peanut Salad

• 4 whole Boneless, Skinless Chicken Breasts
• 1/4 cups Soy Sauce
• 1/4 cups Canola Oil
• 1/4 cups Sriracha (or Use Your Favorite Hot Sauce As A Substitute)
• 1 cup Peanut Butter
• 1 Tablespoon Minced Garlic
• 1/4 cups Brown Sugar
• 1/4 cups Peanuts
• 1/2 heads Lettuce
• 1/2 cups Shredded Carrots
• 1/2 whole English Cucumber, Washed But Not Peeled
• 1/4 cups White Onion, Diced

1. Bring a pot of water to a boil. Add chicken and cook for 15-20 minutes or until they are fully cooked (time will depend on the thickness of the chicken). Remove pot from heat and remove chicken from the water. Allow chicken to cool, then shred it and set aside.
2. Combine soy sauce, canola oil, Sriracha, peanut butter, minced garlic, brown sugar and peanuts in a skillet. Cook over a low heat and stir until the ingredients combine and form a thick sauce. Add the chicken and mix well. Remove from heat.
3. Serve the chicken peanut sauce over a bed of lettuce and garnish with carrots, cucumbers and onions.

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