Thai Peanut Chicken Salad with Mandarin Oranges

Ingredients

• 1 head butter lettuce, torn
• 60 g (2 cups) mixed greens
• 3 mandarin oranges, peeled and segmented
• 1 carrot, cut into fine matchsticks
• 2 scallions, thinly sliced
• 40 g (1/3 cup) walnuts or peanuts
• 2 boneless, skinless chicken breasts, 115 g (4 oz) each, grilled
• 64 g (1/4 cup) creamy peanut butter
• 60 ml (1/4 cup) fresh lime juice
• 15 ml (1 tbsp) tamari or soy sauce
• 15 ml (1 tbsp) apple cider vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 2 garlic cloves, minced
• 1/8 tsp crushed red pepper flakes

Method

1. Combine the butter lettuce, mixed greens, mandarin segments, carrot, scallions and nuts in a large bowl.
2. In a separate bowl, whisk the peanut butter, lime juice, tamari, vinegar, honey, sesame oil, garlic and red pepper flakes until smooth.
3. Slice or shred the grilled chicken and arrange it over the salad.
4. Drizzle with the dressing just before serving and toss lightly so the leaves stay crisp.