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Special Diets

Grilled Chicken Salad with Coconut Peanut Dressing

  • 6  ounce  Boneless Skinless Chicken Breasts
  •   Hearts of Romaine Lettuce, Chopped
  •   Baby Spinach or Napa Cabbage, Shredded
  •   Cilnatro or Green Onion, Chopped
  •   Peanuts, Roasted and Salted
  •   Bean Sprouts
  •   Simply Boulder Truly Teriyaki
  •   Simply Boulder Coconut Peanut
Place chicken breasts in a plastic bag with enough Simply Boulder Truly Teriyaki to coat the chicken. Refrigerate for 20 to 30 minutes. Remove chicken and discard marinade. Grill or broil the chicken for 6 to 7 minutes per side, until cooked throughout. Remove chicken from heat and rest for 10 minutes. After it has cooled either dice or cut into strips.

Place lettuce and spinach (or napa cabbage) into a large salad bowl and mix well. Place chicken, cilantro (or green onion), peanuts, and bean sprouts on top. Drizzle with Simply Boulder Coconut Peanut Dressing.
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