Spicy Thai Chicken Salad

• FOR THE SALAD:
• 8 ounces, weight Chicken Breast, Skinless, Boneless
• 1/2 Tablespoons Asian Soy & Ginger Infused Oil
• 4 cups Napa Cabbage, Finely Shredded
• 1/2 cups Carrots, Shredded
• 1/2 whole Cucumber, Cut Into Matchsticks
• 1/2 cups Red Bell Pepper, Cut Into Matchsticks
• 10 leaves Mint, Diced
• 1/4 cups Cilantro Leaves, Fresh, Thinly Sliced
• 1/4 cups Scallions, Diced Small, Divided
• FOR THE DRESSING:
• 2 Tablespoons Creamy Peanut Butter
• 1/2 teaspoons Grated Fresh Ginger
• 1/2 teaspoons Garlic, Minced
• 1 dash Sugar
• 4 Tablespoons Rice Vinegar
• 2 Tablespoons Soy Sauce
• 1 teaspoon Sesame Oil
• 1/4 teaspoons Chili Oil

1. Brush chicken breasts with the Asian soy and ginger oil, put it on a plate and let it marinate for about 20-30 minutes in the refrigerator.
2. Set the grill to medium heat. Once grill is hot add the chicken. Cook chicken for about 5 minutes per side or until no longer pink. Remove from the grill to a clean plate. Let the chicken cool and then finely chop it.
3. Meanwhile, in a bowl add cabbage, carrots, cucumber, bell pepper, mint leaves and cilantro. Add the chicken and mix well. Divide between two plates. Top each plate with diced scallions.
4. In a small bowl add all of the ingredients for the Thai Peanut sauce and whisk together until combined and smooth. Add more chili oil for a spicier sauce. Pour dressing evenly between both salads

salad, chicken, asian, cabbage, carrots, cucumber, red bell pepper, ubc, ubc, dressing, peanut butter, fresh ginger, garlic, sugar, rice vinegar, soy sauce, sesame oil, ubc

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