Thai Chicken Salad

Ingredients:
Chicken marinade
1/4 C vegetable oil
1 Tbsp rice vinegar
1 Tbsp sugar
1 clove garlic, minced
1/4 cup cilantro, chopped
1/2 lime, juiced
dash of salt and pepper
2 boneless, skinless chicken breasts
Salad
2 hearts of romaine, chopped
1/2 large head of napa cabbage, chopped
1 cucumber, peeled, seeded and chopped
2 carrots, shredded
1/2 red bell pepper, chopped
2 green onions, chopped
1/2 C cilantro, chopped
1/2 C salted peanuts
Dressing
1/4 C rice vinegar
1/4 C Thai sweet red chili sauce
1 tsp sesame oil
1/2 tsp sugar or Truvia
pinch of salt and pepper
Peanut Sauce
1/4 C natural peanut butter
2 Tb soy sauce
1 Tb rice vinegar
1 Tb Thai sweet red chili sauce
2 Tb water

Directions:
1. In a ziplock bag, combine all the ingredients for the chicken marinade.  Mush it all around, then place it in the fridge for at least 4 hours to marinade.  Cook the chicken on a hot grill, 6-8 minutes a side.  Allow it to cool a bit, then chop up all the chicken into bite sized pieces.
2.  Combine all the salad ingredients in a large bowl, except for the peanuts, then add the chicken.  Combine all the dressing ingredients then pour over the salad.  Toss until the salad is evenly coated with the dressing.  Dish out the individual servings of the salad.
3.  Stir together the ingredients for the peanut sauce in a small bowl.  If the sauce is too thick to drizzle, add a bit more water.  Generously drizzle the peanut sauce over each serving of salad then top with the peanuts.

Source: mykitchenescapades.com (pinterest)