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Peanut Butter Chicken with Mandarin Cashew Salad
3 tablespoons peanut butter
1/4 cup soy sauce (can use reduced-sodium)
1 tablespoon each: honey and olive oil
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
4 skinless, boneless chicken breast halves, cubed
6 cups bite-size crisp romaine lettuce
1 red bell pepper, seeded and julienned
3 green onions, chopped (tops included)
1/4 cup fresh cilantro leaves, minced
Dressing (recipe follows)
1/3 cup chopped cashews
1 cup mandarin oranges, drained
Preheat oven to 350 degrees. Whisk peanut butter, soy sauce, honey, oil, garlic powder, ginger and cayenne in small glass bowl. Microwave on high 1 minute. Place chicken in shallow 2-quart baking dish and pour peanut sauce over it. Bake 30 minutes. Cool. In large bowl, place lettuce, bell pepper, green onions and cilantro; add chicken and toss to mix well. Pour Dressing over mixture and toss gently to coat. Garnish with cashews and mandarin oranges.
Makes 4 servings.
Dressing
1/2 cup bottled Italian salad dressing
1/2 teaspoon ground ginger
1 tablespoon soy sauce
1 teaspoon garlic powder
Whisk salad dressing with ginger, soy sauce and garlic powder.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
