Chicken Breast Salad with Sesame Peanut Dressing

 

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

• 1 Heat gas or charcoal grill. In medium bowl mix all dressing ingredients with whisk; set aside.
• 2 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.
• 3 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.