Thai-Style Salad with Shredded Chicken

INGREDIENTS: Honey-lime glazed chicken
½ cup honey
2 Tbsps. lime juice
2 Tbsps. fresh cilantro, chopped
1 Tbsp. soy sauce
2 tsps. jalapeño pepper, seeded, minced
1 ½ tsps. minced garlic
6 bone-in chicken breast halves (about 3 lbs.)

Honey lime salad dressing
1 cup + 2 Tbsps. honey
9 Tbsps. peanut butter
9 Tbsps. lime juice
6 Tbsps. fresh mint
3 Tbsps. jalapeño pepper, seeded, minced
1 Tbsp. + ½ tsp. soy sauce
3 Tbsps. minced garlic
2 Tbsps. + ¼ tsp. grated lime peel

Salad
3 heads Napa cabbage or romaine lettuce (about 18 cups)
3 medium cucumbers, peeled, halved lengthwise, seeded and sliced (about 3 3/4 cups)
6 medium carrots, peeled, coarsely grated (about 3 cups)
6 small oranges, peeled, seeded, cut into segments
1 ½ cups fresh cilantro (optional)
6 honey-lime glazed chicken breasts, shredded
Honey lime dressing as needed
3/4 cup dry-roasted peanuts, chopped (optional)DIRECTIONS:1. For glazed chicken: Combine all chicken ingredients except chicken in a small bowl until well blended. Place chicken in a shallow baking dish; pour half of marinade over chicken. Cover and refrigerate 2 hours or overnight. Reserve remaining marinade.

2. Grill chicken over medium hot coals about 15 minutes, turning and basting with reserved marinade or until chicken is no longer pink in the center. Cool and shred for salad.

3. For dressing: Combine dressing ingredients in a small bowl and whisk to blend. Reserve.

4. To assemble: Toss together the cabbage, cucumbers, carrots, oranges and cilantro. Drizzle dressing over salad and toss again until well blended. Divide among 12 plates and sprinkle each with peanuts just before serving.NUTRITIONAL INFORMATION: Calories 535 (30% from fat); Fat 19.9g (sat. 4.21g); Protein 42.2g; Carbohydrates 51.6g; Chol. 95mg (cholesterol per day 30%); Sodium 284mg (sodium per day 12%); Fiber 6.3g (fiber per day 3%)
SERVINGS:12 servingsFrom:Recipe from the National Honey Board.
PHOTO CREDIT:Photo Credit: NATIONAL HONEY BOARD