Ingredients:
Chicken marinade
1/2 C vegetable oil
2 Tb rice vinegar
1/4 C sugar or 2 Tb Truvia
1 clove garlic, minced
1/2 bunch cilantro, chopped
1 lime, juiced
dash of salt and pepper
4 boneless, skinless chicken breasts
Salad:
2 hearts of romaine
1/2 f napa cabbage
1 cucumber
2 carrots
1 red bell pepper
5 green onions
1/2 bunch of cilantro
1 cup salted peanuts
See a Hawaiian Sweet & Sour Sausage Recipe
Dressing
1/4 C rice vinegar
1/4 C Thai sweet red chili sauce
1 tsp sesame oil
1/2 tsp sugar or Truvia
pinch of salt and pepper
Peanut Sauce
1/4 C natural peanut butter
2 Tb soy sauce
1 Tb rice vinegar
1 Tb Thai sweet red chili sauce
2 Tb water
Direction to follow:
In a ziplock sack, consolidate all the elements for the chicken marinade. Mush it all around, then place it in the cooler for no less than 4 hours to marinade. Cook the chicken either on a hot flame broil, 6-8 minutes a side or in a 350 degree broiler for 40 minutes. Permit it to cool somewhat, then hack up all the chicken into chomp estimated pieces.
Join all the plate of mixed greens fixings in a vast dish, aside from the peanuts, then include the chicken. Join all the dressing fixings then pour over the plate of mixed greens. Prepare until the plate of mixed greens is equally covered with the dressing. Dole out the individual servings of the plate of mixed greens.
Blend together the elements for the nut sauce in a little bowl. On the off chance that the sauce is so thick it would be impossible sprinkle, include some more water. Liberally shower the nut sauce over every serving of plate of mixed greens then top with the peanuts.