Crunchy Asian Chicken Salad

(www.thefarmgirlrecipes.blogspot.com)

Marinade:

1 lb. skinless and boneless chicken breasts

3 T. olive oil

2 T. fresh lime juice

1 T. cilantro, chopped fine

1 t. salt and pepper

1/4 t. crushed red pepper flakes

1/4 t. cayenne pepper

Dressing:

1/2 c. olive oil

1/4 c. fresh lime juice

1 T. grated lime peel

3 T. white wine vinegar

1/4 t. chili powder

2 T. sugar

1 t. salt and pepper

Salad Ingredients:

Combination of shredded Napa Cabbage and baby spinach (about 5-6 cups)

1 c. shredded carrots

1/2 bunch cilantro, chopped

1 c. chopped peanuts

1.  Cut chicken breasts into thin strips.  In a bowl combine 3 Tbsp olive oil, 2 Tbsp lime juice, 1 Tbsp cilantro, cayenne, red pepper flakes, salt and pepper.  Add chicken and marinate for 30 minutes.  Heat pan and saute chicken until cooked through.  Set aside to cool.

2.  In a bowl mix together the 1/2 c. olive oil, 1/4 c. lime juice, lime peel, vinegar, chili powder, sugar, 1 tsp salt and 1 tsp black pepper.

3.  In a large bowl,  add together cabbage, spinach, carrots, cilantro, chicken and peanuts.  Add in dressing mixture and toss.  Enjoy!