Grilled Chicken Salad & Thai Peanut Dressing

• Gluten free

• Meat

  • 4 Chicken breasts

• Produce

  • 2 Carrots
  • 1 Cucumber
  • 1 tsp Garlic powder
  • 1 bunch Green onions
  • 1 large head Iceberg lettuce
  • 1 Zucchini

• Canned Goods

  • 1 (5oz can Coconut milk, unsweetened

• Condiments

  • 3 tbsp Honey
  • 2 tbsp Lemon juice
  • 3/4 cup Peanut butter, creamy natural
  • 2 tbsp Soy sauce, gluten-free

• Baking & Spices

  • 1/4 tsp Cayenne pepper

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1 tbsp Sesame oil

Found on dishingdelish.com

Description

Ingredients

• 4 chicken breasts
• 1 large head iceberg lettuce, chopped
• 1 zucchini, cut into strips
• 2 carrots, peeled and cut into strips
• 1 cucumber, cut into strips
• 1 bunch green onions, chopped
• 3/4 cup creamy natural peanut butter
• 1 (5oz) can coconut milk, unsweetened
• 3 tbsp honey
• 2 tbsp soy sauce (gluten free if needed)
• 2 tbsp apple cider vinegar
• 2 tbsp lemon juice
• 1 tbsp sesame oil
• 1 tsp. garlic powder
• 1/4 tsp. cayenne pepper

Directions

• On a grill or in a large pan cook chicken until cooked through (no longer pink in the middle and juices run clear). Set chicken aside. Once cooled, cut into strips.
• Add coconut milk to a small sauce pan. Cook until simmering, about 5 minutes. Remove from heat.
• In a food processor or blender, blend together all other ingredients for dressing (peanut butter, honey, soy sauce, vinegar, lemon juice, sesame oil, garlic powder, cayenne pepper).
• Add hot coconut milk to peanut dressing and blend together.
• In a serving bowl, mix together lettuce, zucchini, cucumber, carrots, and green onions.
• Top salad with chicken.
• Drizzle peanut sauce over salad to taste.