Ingredients
Marinate the Chicken
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Chicken Breast, boneless, skinless, butterflied 2.5 lbs
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Garlic, minced 6 cloves
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Soy sauce, low sodium 0.25 cup
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Brown sugar 0.25 cup
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Sesame oil 1 Tbsp
Prepare the Peanut Salsa
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Olive oil 1.5 Tbsp
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Peanuts, raw, chopped 2 cups
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Garlic, minced 3 cloves
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Sesame seeds, toasted (if desired) 1 Tbsp
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Crushed red pepper flakes 2 tsp
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Maple syrup 1 Tbsp
Assemble the Salad
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Romaine lettuce, chopped 3 heads
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Apple, green, diced 3 each
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Feta cheese crumbles 2 cups
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Avocado, diced 2 each
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Cilantro, chopped 0.5 bunch
Preparation
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Marinate the Chicken
- In a bowl, whisk garlic, soy sauce, brown sugar, sesame oil and Knorr Intense Flavor Miso Umami in a small bowl until sugar dissolves. Pour marinade over chicken in a sealed bag. Chill at least 1 hour and up to 1 day
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Prepare the Peanut Salsa
- In a sauté pan, heat olive oil and peanuts over medium heat, swirling occasionally, until peanuts are very faintly sizzling and turn golden, 6–8 minutes. Remove from heat and stir in garlic, sesame seeds, and red pepper flakes. Let cool. Stir in Knorr Intense Flavor Citrus Fresh and maple syrup. Season salsa with salt; set aside.
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Grill the Chicken
- Over medium heat, on a grill or cast iron pan, cook chicken, flipping once, until cooked through. Remove from heat and let sit.
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Assemble the Salad
- In a large bowl combine lettuce, apple, feta, avocado, cilantro and Hellmann’s Hatch Chile Vinaigrette. Season with salt and pepper if desired. Top salad with sliced chicken with peanut salsa.