This is one of my favorite salads! I hope you enjoy it as much as I do.

INGREDIENTS (Serves 4):

2 boneless chicken breast split lengthwise 

1 cup Skinny Latina Marinade plus more for dressing 

1 red pepper cut into thin strips 

1 yellow pepper cut into thin strips 

1/2 medium sweet onions sliced thin

1/4 cup finely chopped cilantro

2/3 cups cashew or peanut halves

1/3 cup finely sliced scallions (green and white parts) 

Salt and pepper to taste

For Dressing: 

1 heaping tablespoon peanut butter

2 tablespoon sesame seed oil

3 tablespoons Skinny Latina Mother of All Marinades

1/3 cup soy sauce 

1 tablespoon honey 

1/4 cup rice wine vinegar 

2 tablespoons water 

DIRECTIONS:

- With the tines of a fork, poke holes on all sides of the chicken breasts. This will allow the marinade to penetrate more easily. Place the chicken in a large ziplock bag with the marinade. Allow to marinate a minimum of 8 hours or overnight. 

- Remove the chicken from marinating bag and pat dry. In a hot (medium high) skillet add 1 tablespoon of olive or peanut oil. Add the chicken pieces and sear on each side. Depending on the thickness of the chicken 4-6 min per side. Allow chicken to cool and then slice thinly across the grain. 

- Meanwhile combine all the dressing ingredients in a large bowl and whisk until well combined and set aside.

- Combine the chicken, the cilantro, nuts, vegetables (reserve about a tablespoon of scallions, one of nuts, and one of cilantro for garnish) and the dressing and toss well. Top with reserved scallions cilantro and nuts.