Thai Chicken Salad

 

2 ounces boneless, skinless chicken breast

zest of an orange

zest of an lime

 

Dressing:

 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

 

Salad:

 

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