Thai Chicken Salad
10 oz boneless, skinless chicken breast, grilled or broiled
2 large carrots
2 medium-sized red bell peppers
1 tsp sesame oil
3 green onions
2 large heads of Boston lettuce
3/4 cup fresh cilantro
2 cloves garlic
2/3 cup water
1/3 cup rice vinegar
5 tbs smooth peanut butter
1 tbs soy sauce or liquid amino acids
Cut chicken into thin strips. Using a vegetable peeler, peel carrots into long strips. Cut red peppers into thin rounds. In a nonstick skillet, heat sesame oil. Add carrots and red peppers: cook over medium heat for 5 minutes, or until tender and crisp. Remove from heat. Leaving 1 inch of green at end of onions, slice lengthwise into strips. Arrange lettuce leaves and top with chicken strips, carrot/pepper mixture, onions, and cilantro.
In blender or food processor, process garlic until finely chopped. Add the rest of the dressing ingredients and blend until smooth. Pour over the salad. Garnish with orange slices and enjoy!