1-2 lbs. boneless, skinless chicken breast
Ice-burg lettuce, washed, dried and gently separated
3 T. fresh lime juice
2 garlic cloves minced
3 T. soy sauce
1 tsp. oregano
1 T. agave nectar (or honey)
1-2 cucumbers, peeled and sliced into thin strips
Peanut Sauce (home-made or store bought, recipe below)
Thai Peanut Sauce
½ cup peanut butter
1 (8-ounce) can coconut milk
½ cup agave nectar
½ cup fresh lime juice
¼ cup soy sauce
Red pepper flakes (optional)
Directions for Peanut Sauce
In a blender or food processor, mix the peanut butter, coconut milk, agave nectar, lime juice, soy sauce, garlic powder, to taste, and red pepper flakes, to taste until the texture is smooth and loose.
Rinse the chicken breast and pat dry. Butterfly the chicken if they are super thick. Combine 3 T. lime juice, soy sauce, garlic, 1 T. agave nectar and 1 tsp. of the oregano in a Ziploc bag. Allow the chicken to marinate 30 minutes at room temperature.
Prepare the Peanut sauce and the rest of the toppings on a plate for easy assembly. Toppings: cucumber slices, raisins, carrot shreds and alfalfa sprouts.
Grill the chicken breasts over medium heat for 8 to 10 minutes, or until done. Slice the chicken into very thin slices. Assemble lettuce, chicken and toppings. Enjoy!
Thai Peanut Sauce Recipe courtesy of Food Network.com