1/3 cup soy sauce
3 tablespoons minced garlic
3 tablespoons peanut butter
1/4 cup minced fresh cilantro
1/2 teaspoon hot pepper sauce
4 boneless skinless chicken breast halves (4 ounces each)
4 cups torn mixed salad greens
4 small tomatoes, seeded and chopped
4 green onions, chopped
1 cup shredded cabbage
1 medium cucumber, sliced
1 cup honey-roasted peanuts
1 cup ranch salad dressing
2 to 4 drops hot pepper sauce
In a large saucepan, combine the soy sauce, garlic, peanut butter, cilantro and hot pepper sauce; cook and stir until heated through and blended. Cool to room temperature.
Pour soy sauce mixture into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Grill 6-8 minutes longer or until a thermometer reads 170°.
Place the salad greens, tomatoes, onions, cabbage, cucumber and peanuts on a serving platter. Slice chicken; arrange over salad.
In a small bowl, combine the salad dressing and hot pepper sauce. Serve with salad.
Originally published as Peanut Chicken Salad in Country August/September 2002