Ingredients
1/4 cup creamy peanut butter1/4 cup boiling water1 tablespoon lime juice1 tablespoon sesame oil1 tablespoon soy sauce1/2 teaspoon crushed red pepper flakes1 small garlic clove, minced1/4 teaspoon ground mustard4 boneless skinless chicken breast halves (4 ounces each)4 cups spring mix salad greens1 medium sweet red pepper, julienned2 green onions, sliced1 cup canned bean sprouts, drained2 large navel oranges, peeled and sectioned1/4 cup dry roasted peanuts
Preparation
For dressing, in a small bowl, whisk the first eight ingredients; set aside.
In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until a thermometer reads 170°.
On four plates, divide the salad greens, red pepper, onions, bean sprouts and oranges. Slice chicken; arrange on salads. Sprinkle with peanuts; drizzle with dressing.
