Ingredients
2
tablespoons creamy peanut butter
1/2
cup toasted sesame oil
1/2
cup apple cider or apple juice
1
tablespoon tamari sauce or soy sauce
1
tablespoon grated gingerroot
2
cloves garlic, finely chopped
1/2
teaspoon grated lemon peel
1/4
teaspoon ground red pepper (cayenne)
2
tablespoons honey
2
boneless skinless chicken breasts (about 6 oz each)
1/4
teaspoon salt
1/8
teaspoon pepper
6
cups mixed baby greens
Preparation
Heat gas or charcoal grill. In medium bowl mix all dressing ingredients with whisk; set aside.
Sprinkle chicken with salt and pepper. Place chicken on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Let stand 5 minutes; cut chicken diagonally into 1/2-inch slices.
Divide salad greens between 2 plates. Arrange chicken slices over greens. Drizzle 2 tablespoons dressing over each salad. Serve immediately. Remaining dressing can be saved for another use.
