3 tablespoons peanut butter
1/4 cup soy sauce
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breasts, cut into cubes
1/2 cup Italian salad dressing
1/2 teaspoon ginger
1 tablespoon soy sauce
1 teaspoon garlic powder
6 cups shredded Romaine lettuce
1 red pepper, thinly sliced
3 green onions, chopped
1/4 cup fresh cilantro leaves, minced
1/3 cup chopped cashews for garnish, optional
1 cup mandarin oranges, drained for garnish, optional


1. Prepare Chicken: Preheat oven to 350 degrees F. In small glass bowl, whisk together peanut butter, soy sauce, honey, olive oil, garlic powder, ginger and cayenne. Microwave on high power 1 minute. Place chicken in baking dish and pour peanut sauce over. Bake in oven about 30 minutes; cool.
2. Meanwhile, prepare Dressing: Whisk together Italian salad dressing, ginger, soy sauce and garlic powder.
3. In large bowl, place lettuce, red pepper, green onions and cilantro; add chicken and toss. Pour Dressing over mixture and toss gently to coat. Garnish, if desired, with cashews and mandarin oranges.

The following recipe is extremely versatile. It can be served as a main course lunch salad or as an appetizer salad with dinner. It is also delisious served either hot or cold.

Peanut Butter Chicken with Mandarin Cashew Salad
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