Ingredients :
- For the dressing:
- 1/4 cup creamy peanut butter
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 tablespoon minced fresh ginger
- 1 teaspoon sesame oil
- 2 cloves garlic minced
- 1/4 teaspoon red chili flakes
- Salt and freshly ground black pepper
- For the chicken:
- 1/2 cup lemon juice
- 1/4 cup olive oil plus more for oiling the grill
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves
- 2 pounds boneless, skinless, chicken breasts
- For the salad:
- 1 head butter lettuce cut or torn into 1-inch pieces
- 1 red bell pepper cut into strips, about 1 cup
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup chopped peanuts
- 2 thai bird chiles sliced, optional
Directions :
- To make the dressing:
- In a small bowl, whisk together peanut butter, rice vinegar, soy sauce, honey, lime juice, ginger, sesame oil, garlic, and red pepper flakes. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). If the dressing is too thick, thin with water, 1 teaspoon at a time.
- To make the chicken:
- In a small bowl, whisk together lemon juice, olive oil, salt, pepper, and thyme leaves. Place the chicken in a large freezer-safe plastic bag. Pour in marinade, squeeze out air and close the bag. Mash until chicken is evenly coated. Place the plastic bag in a dish and refrigerate at least 30 minutes or overnight.
- Preheat grill over medium-high heat for 5 minutes. Oil grates. Place chicken over direct heat on the grill, close the cover, and grill 5 minutes on each side, turning once.
- Transfer chicken to indirect heat and continue to cook until an internal thermometer inserted into the thickest part of the largest chicken breast reaches 165 degrees, 5 to 10 minutes longer.
- Remove to a cutting board and tent with foil for 10 minutes. Slice or chop into small pieces and season to taste with salt.
- To assemble the salad:
- In a large bowl, add lettuce, drizzle with half of the dressing, and toss until evenly coated. Divided the lettuce between bowls or arrange on a large platter.
- Top with chopped chicken, red bell pepper, cilantro, mint, and Thai bird chilies (if using). Garnish with peanuts and drizzle with the remaining dressing.
