Kosher salt and freshly ground black pepper, to taste
1head romaine, roughly chopped
2cupsshredded red cabbage
1 ½cupsjulienned carrots
¾cupcrunchy chow mein noodles
111-ounce can mandarin oranges, drained
½cuproasted cashews
½cupchopped fresh cilantro leaves
4green onions, thinly sliced
For the peanut dressing
5tablespoonspeanut butter
2tablespoonsreduced sodium soy sauce
1 ½tablespoonsrice wine vinegar
1tablespoonbrown sugar
1clovegarlic, minced
Instructions
In a small bowl, whisk together peanut butter, soy sauce, rice wine vinegar, brown sugar, garlic and 1/4 cup warm water until smooth. Place in the refrigerator until ready to serve.
In a gallon size Ziploc bag or large bowl, combine chicken and teriyaki sauce; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
Preheat grill to medium heat.
Brush with canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
To assemble the salad, place romaine lettuce in a large bowl; top with chicken, cabbage, carrots, chow mein noodles, mandarin oranges, cashews, cilantro and green onions. Pour the peanut dressing on top of the salad and gently toss to combine.