Asian-Inspired Chicken Salad with Peanut Dressing

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  24 oz or 680g

• Teriyaki sauce

  Ready-to-serve

  1 cup or 288g

• Canola oil

  1 ½ tbsp or 21g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lettuce

  Romaine or cos, raw

  1 head or 626g

• Red cabbage

  Red, raw

  2 cup, shredded or 140g

• Carrots

  Raw

  1 ½ cup strips or slices or 183g

• Chinese noodles

  Chow mein

  ¾ cup or 34g

• Tangerines

  (mandarin oranges), raw

  1 cup, sections or 195g

• Cashew nuts

  Nuts, raw

  6 tbsp or 52g

• Fresh cilantro

  Coriander leaves, raw

  6 tbsp or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Peanut butter

  Smooth style, without salt

  6 tbsp or 96g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Rice wine vinegar

  2 tbsp or 30g

• Brown sugar

  1 tbsp or 9g

• Garlic

  Raw

  2 cloves, minced or 6g

Directions

1. Combine chicken and teriyaki sauce in a zip-top bag or bowl. Marinate in the refrigerator for at least 2 hours or overnight. Drain before cooking.
2. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, brown sugar, and garlic. Gradually add warm water until the desired consistency is reached. Refrigerate until ready to serve.
3. Preheat grill to medium heat. Brush chicken with canola oil and season with salt and pepper.
4. Grill chicken, turning occasionally, until it reaches an internal temperature of 165°F, about 10 minutes.
5. In a large bowl, combine romaine lettuce, grilled chicken, cabbage, carrots, oranges, cashews, cilantro, and green onions.
6. Pour the peanut dressing over the salad and gently toss to combine. Serve immediately.