* 1 Tbsp creamy peanut butter
* 1/4 cup soy sauce
* 1/2 cup lemon or lime juice
* 1/2 tablespoon brown sugar
* 1 tablespoons curry powder
* 1 clove garlic, chopped
* 1/2 teaspoon hot pepper sauce
* 1 lb chicken breasts
* 4-6 cups mixed greens
* 1/2 cup chopped cilantro
* 2 shredded carrots
* 1/2 red bell pepper, sliced
* 2 green onions - slice the white part and the first 1/4-1/2 inch of the green part
* 3 Tbsp cashews - crushed
* 1/2 cup fried rice sticks or crunchy asian noodles*
I highly recommend this Asian Ginger Dressing (make sure to tweak the portion-size down from 20 servings!) or a bottled Asian dressing will do.
1. Combine all marinade ingredients and marinate chicken breasts for at least an hour.
2. Grill chicken until it reaches an internal temperature of 160°. Remove from grill and allow chicken to rest for 5-10 minutes before slicing. Letting the chicken rest allows the juices to redistribute and cutting it too soon will result in the juices running all over the cutting board and perhaps all over one's t-shirt. Right, Husband? **Side look to Husband.**
3. Toss all salad ingredients with the exception of the cashews and crunchy asian noodles with desired amount of dressing. Top with chicken, crushed cashews and crunchy noodles.
*I used to buy those great crunchy chow-mein noodles, but they contain a relatively high amount of trans fat. Boo. So now I make my own crunchy Asian noodles by frying small amounts of rice stick noodles in vegetable oil. They aren't quite as tasty as the chow mein noodles, but they work.
Serves 2 very hungry people.