Warm Chicken Salad with
Artichoke Hearts & Creamy Thai Dressing

Serves: 4

INGREDIENTS:

• 1/4 cup creamy peanut butter
• 3/8 cup firmly packed brown sugar
• 1/4 cup STAR Unfiltered Organic Apple Cider Vinegar
• 1/4 cup soy sauce
• 1 tablespoon STAR Original Olive Oil
• 1/4 teaspoon ground ginger
• 8 romaine lettuce leaves, coarsely chopped (about 4 cups)
• 1 carrot, peeled and grated (about 3/4 cup)
• 2 green onions, thinly sliced, crosswise
• 1 jar (14.75 ounce) Cara Mia Artichoke Hearts Packed In Water
• 10 Cara Mia Asparagus Stalks, cut into 1-inch lengths
• 1 pound boneless, skinless chicken breasts

DIRECTIONS:

1. In small bowl, combine all ingredients for dressing; mix well. Reserve 1/4 cup to baste chicken and set remainder aside.
2. Combine romaine, carrots, onions and artichoke hearts in large bowl; set aside and keep cold. Preheat broiler or barbecue. Baste chicken breasts with reserved 1/4 cup dressing and broil or barbecue, turning once and basting with dressing, until done (165°F). Let stand a few minutes.
3. Meanwhile, toss greens with dressing and portion onto individual serving plates. Slice breasts, very thinly crosswise, and arrange on top of greens. Drizzle with additional dressing and serve immediately.