Thai Chicken Salad (The Family Flavor p 156)

 For the chicken:

2 boneless, skinless chicken breasts

extra virgin olive oil for seasoning

kosher salt and ground pepper, for seasoning

For the salad:

1 head romaine lettuce, chopped

1/3 cup chopped fresh cilantro

1 red bell pepper, sliced thinly

1/2 cup frozen edamame, thawed

1/2 seedless cucumber, chopped

1/2 cup chopped peanuts

For the dressing:

1/4 cup smooth peanut butter

2 TBSP sugar

2 TBSP vegetable oil

2 TBSP honey

2 TBSP rice vinegar

1 TBSP soy sauce

1 1/2 tsp kosher salt

1/4 tsp cayenne pepper

Directions:

Preheat oven to 400 degrees F. Set chicken breasts on baking sheet. Rub a small amount of olive oil onto each one and season with salt and pepper. Roast for 25-30 minutes, or until an inserted thermometer reaches 165 degrees F. Allow to cool, shred into bite-sized pieces, and set aside.

In a small bowl, combine peanut butter, sugar, vegetable oil, honey, rice vinegar, soy sauce, remaining 1 1/2 tsp salt and cayenne pepper. Whisk well and set aside.

In a large bowl, combine romaine lettuce, cilantro, red bell pepper, edamame, cucumber and peanuts. Add chicken and toss until well combined. Drizzle peanut dressing evenly over the top, Toss well. Serve immediately. 

Serves 6