How to make thai chicken salad

Chicken Marinade 1/2 C vegetable oil 2 TB rice vinegar 1/4 C sugar 1 clove garlic, minced 1/2 bunch cilantro, chopped 1 lime, juiced salt and pepper to taste 4 boneless, skinless chicken breasts

Salad 2 hearts of romaine, chopped 1/2 head of napa cabbage, chopped 1 cucumber peeled, seeded, chopped 2 carrots, shredded 5 green onions, chopped 1/2 bunch cilantro, chopped

Dressing 1/4 C rice vinegar 1/4 C Thai sweet red chili sauce 1 tsp sesame oil 1/2 tsp sugar salt and pepper to taste

1. In a ziplock baggie or Tupperware type container combine all marinade ingredients. Put in fridge for 3-4 hours. Cook chicken at 350 for 40 minutes. Let it cool then cut bite sized pieces.

2. Combine all salad ingredients into large bowl then add chicken. Combine all dressing ingredients then pour over salad. Toss until everything is coated. Serve in single servings.

Tadaa!!