AuthorShannon
in a large bowl combine 2 tbsp cilantro, 2 tbsp olive oil, 1/2 tsp sugar, 3 tbsp lime juice, garlic clove, salt, and pepper.
Pound chicken to an even thickness if needed using a meat pounder. Add chicken to marinade. Allow to marinade for at last 30 minutes or up to 12 hours.
Preheat oven to 400 degrees.
On a large baking sheet add carrots and edamame. Drizzle with 1 tsp olive oil. Roast about 10 minutes or until lightly charred.
Roughly chop romaine
dice red pepper
crush cashews
finely dice cilantro
In a small bowl combine sambal oelek, sugar, peanut butter, white wine vinegar, olive oil, sesame oil, cilantro, and salt.
Over high heat, grill chicken breast 3-4 minutes on each side or until it reaches and internal temperature of 165 degrees. Remove from heat
Combine romain, cooled roasted carrots and edamame, cilantro, cashews, red pepper. Toss with dressing. Top with thin slices of grilled chicken. Sprinkle with cilantro to garnish.
Ingredients
Directions
in a large bowl combine 2 tbsp cilantro, 2 tbsp olive oil, 1/2 tsp sugar, 3 tbsp lime juice, garlic clove, salt, and pepper.
Pound chicken to an even thickness if needed using a meat pounder. Add chicken to marinade. Allow to marinade for at last 30 minutes or up to 12 hours.
Preheat oven to 400 degrees.
On a large baking sheet add carrots and edamame. Drizzle with 1 tsp olive oil. Roast about 10 minutes or until lightly charred.
Roughly chop romaine
dice red pepper
crush cashews
finely dice cilantro
In a small bowl combine sambal oelek, sugar, peanut butter, white wine vinegar, olive oil, sesame oil, cilantro, and salt.
Over high heat, grill chicken breast 3-4 minutes on each side or until it reaches and internal temperature of 165 degrees. Remove from heat
Combine romain, cooled roasted carrots and edamame, cilantro, cashews, red pepper. Toss with dressing. Top with thin slices of grilled chicken. Sprinkle with cilantro to garnish.