Thai chicken salad
Chicken second courses
Chicken marinade ½ C vegetable oil 2 Tb rice vinegar ¼ C sugar or 2 Tb Truvia 1 clove garlic, minced ½ bunch cilantro, chopped 1 lime, juiced dash of salt and pepper 4 boneless, skinless chicken breasts – about 2½ pounds total Salad 2 hearts of romaine, chopped ½ large head of napa cabbage, chopped 1 cucumber, peeled, seeded and chopped 2 carrots, shredded 1 red bell pepper, chopped 5 green onions, chopped ½ bunch of cilantro, chopped 1 C salted peanuts Dressing ¼ C rice vinegar ¼ C Thai sweet red chili sauce 1 tsp sesame oil ½ tsp sugar or Truvia pinch of salt and pepper Peanut Sauce ¼ C natural peanut butter 2 Tb soy sauce 1 Tb rice vinegar 1 Tb Thai sweet red chili sauce 2 Tb water
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