PEANUT BUTTER CHICKEN WITH MANDARIN CASHEW SALAD:
|Boneless skinless chicken breast halves||4 , cut into cubes|
|Peanut butter||3 Tablespoon (May Use Crunchy)|
|Olive oil||1 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Bite size romaine pieces/Lettuce||6 Cup (96 tbs)|
|Red pepper||1 , julienned|
|Green onions/Onions||3 , chopped|
|Fresh cilantro leaves/Parsley||1⁄4 Cup (4 tbs), minced|
|Chopped cashews||1⁄3 Cup (5.33 tbs)|
|Mandarin oranges||1 Cup (16 tbs), drained|
|Italian salad dressing||1⁄2 Cup (8 tbs), whisked together with ginger, soy sauce and garlic powder|
|Soy sauce||1 Tablespoon|
|Garlic powder||1 Teaspoon|
In a small glass bowl, whisk together peanut butter, soy sauce, honey, olive oil, garlic powder, ginger, and cayenne pepper. Microwave on High 1 minute.
Place chicken in baking dish and pour peanut butter sauce over. Bake at 350 degrees
3. In a large bowl, place lettuce, red pepper, onions, add chicken and toss to mix well. Pour Dressing over mixture and toss gently to coat. Garnish with cashews and mandarin oranges.
Whisk together 1/2 cup italian salad dressing, 1/2 teaspoon ginger, 1 Tabelspoon soy sauce and 1 teaspoon garlic powder.
I did NOT use cilantro, i don't really care for it, i replaced it with parsley.
Next time, I will stir fry the chicken, that is faster. I used crunchy peanut butter, my all time favorite.