Oriental Chicken & Spinach Salad

• 3 boneless skinless chicken breasts
• 1 sweet red pepper
• 1 yellow sweet pepper
• 8 cups torn, trimmed spinach
• 23 cup snow peas, blanched
• 2 green onions, chopped
• 2 cups bean sprouts
• 13 cup teriyaki sauce
• 14 cup fresh coriander leaves
• 2 tablespoons peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons dry sherry
• 1 tablespoon vegetable oil
• 1 tablespoon sesame oil
• 1 tablespoon liquid honey
• 2 cloves garlic, minced
• 2 teaspoons minced gingerroot

1. Combine all dressing ingredients in blender til corriander is finely chopped.
2. (Dressing can be covered and refrigerated up to 8 hours) In a shallow glass dish, pour 1/4 cup dressing over chicken turning to coat well and marinate for 30 minutes.
3. Cut peppers into quarters and then into thin strips.
4. In a large serving bowl, combine rest of ingredients.
5. Reserve marinade, place chicken on greased grill.
6. Cover and cook, turning once and basting with marinade, for 12 minutes.
7. (Sometimes I just do it on the stove top if I don't have access to my BBQ).
8. Transfer to cutting board and let stand 3 minutes, covered.
9. Slice diagonally in strips; add to bowl and toss with remaining dressing.

chicken breasts, sweet red pepper, yellow sweet pepper, snow peas, green onions, bean sprouts, teriyaki sauce, fresh coriander leaves, peanut butter, rice vinegar, sherry, vegetable oil, sesame oil, liquid honey, garlic, gingerroot

Taken from www.food.com/recipe/oriental-chicken-spinach-salad-22230 (may not work)