2 ounces boneless, skinless chicken breast
zest of an orange
zest of an lime
3 cloves garlic, finely, chopped
1/2 cup orange juice
1 lime, juice of
1/3 cup rice wine vinegar
1/2 cup roasted peanuts or 1/2 cup peanut butter
3 tablespoons soy sauce
1 tablespoon sugar
1small dried chili
1 head Boston lettuce
medium cucumber, grated
1/2 red onion, sliced
1 cup beans, sprouts
1 medium red pepper, chopped
1 tablespoon sesame oil
2 orange, in segments
Rub chicken with orange and lime zests and grill over high heat for 4 to 6 minutes until cooked through.
Alternately, cook chicken in a skillet over high heat in a tablespoon of sesame oil.
Cool and slice chicken into strips.
In a food processor combine all dressing ingredients. Process dressing until smooth.
Assemble salad by using lettuce as a base and sprinkling cucumbers, red onions, sprouts, peppers and chopped coriander over top.
Place chicken on top.
Serve with a few orange segments and dressing