Chicken Satay Salad

• 1 (14 ounce) package boneless skinless chicken breasts
• 12 cup Archer Farms Thai Peanut Sauce
• 1 (20 ounce) containercored fresh pineapple, cut into 1/2-inch-thick half-moons, pineapple juice reserved
• 3 romaine lettuce hearts, chopped
• 1 cucumber, peeled in alternating strips, seeded, and cut into chunks
• 1 small red onion, very thinly sliced

1. Heat the grill to medium.
2. Meanwhile, in a resealable quart-size plastic bag, combine the chicken and 1/4 cup peanut sauce, turning to coat.
3. Let stand while the grill heats.
4. Grill the pineapple, turning once, until grill marks appear, about 5 minutes.
5. Grill the chicken, turning once, until cooked through, about 12 minutes.
6. Transfer to a cutting board and let cool.
7. Cut into thin slices.
8. In a large bowl, stir the pineapple juice into the remaining 1/4 cup peanut sauce.
9. Toss in the romaine, cucumber, and onion.
10. Top with the pineapple and chicken.

chicken breasts, archer farms thai, pineapple, romaine lettuce hearts, cucumber, red onion

Taken from www.food.com/recipe/chicken-satay-salad-500011 (may not work)