This recipe for Peanut Butter Chicken with Mandarin Cashew Salad was submitted by Leslie Couick, Rock Hill, SC.

Peanut Butter Chicken with Mandarin Cashew Salad

3 tablespoons peanut butter
1/4 cup soy sauce

1 tablespoon honey
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper

4 boneless, skinless chicken breast halves, cut into cubes
6 cups bite-size Romaine lettuce
1 red pepper, julienned
3 green onions, chopped, tops included
1/4 cup fresh cilantro leaves, minced
Dressing (recipe follows)
1/3 cup chopped cashews
1 cup mandarin oranges, drained

1. In small glass bowl, whisk together peanut butter, soy sauce, honey, olive oil, garlic powder, ginger and cayenne pepper. Microwave on High 1 minute.
2. Place chicken in baking dish and pour peanut sauce over. Bake in 350°F (175°C) oven about 30 minutes; cool.
3. In large bowl, place lettuce, red pepper, green onions and cilantro; add chicken and toss to mix well. Pour Dressing over mixture and toss gently to coat. Garnish with cashews and mandarin oranges.

Makes 4 servings.

Dressing: Whisk together 1/2 cup Italian salad dressing, 1/2 teaspoon ginger, 1 tablespoon soy sauce and 1 teaspoon garlic powder.

Recipe provided courtesy of the National Chicken Council. Used with permission.