Chicken Satay Salad

Here's a great one to feast upon while you dine al fresco in this beautiful weather:

2 skinless, boneless chicken breasts - about 1 lb.
7 T. Thai peanut sauce (about 1/2 cup)
3 T. veg. oil
1 t. Ponzu Lime Sauce (or Citrus)*
Sea salt* and freshly ground pepper
2 T. fresh lime juice
1 head Romaine lettuce, sliced
2 Persian* cucumbers, cut into matchsticks
1 med. carrot, halved lengthwise, then thinly sliced
1 red bell pepper, thinly sliced
1/4 cup chopped fresh flat leaf parsley*, plus more for topping
3 T. chopped roasted salted peanuts

Slice the chicken 1" thick and toss with 2 T. peanut sauce, 1/2 t. oil, S&P to taste in a bowl. Grill or broil chicken til just cooked through - about 2 mins. per side. Transfer to a plate. Whisk the remaining peanut sauce, Ponzu, lime juice, and 2 T. water in a large bowl. Add the lettuce, cucumber, carrot, bell pepper, and parsley and toss to coat. Season with S&P and divide among bowls or plates. Top with chicken, peanuts and more parsley. Serve with warm torta rolls or ciabatta bread.

"Rise above".

Sing and Dance in the SUN today!!

Love,

MM