This is a wonderful, gluten-free, easy summer salad.
Makes 4 servings
1. For peanut dressing place peanut butter in a deep bowl and gently whisk or stir in tamari or soy sauce until combined (it is a bit hard to combine at first). Stir in honey and water until smooth.¬†For lime honey dressing, in another bowl, whisk lime juice with olive oil, honey and garlic.¬†Season with salt and pepper.
2. Place chicken breasts in a bowl and add a few tablespoons peanut sauce. Marinate in refrigerator until ready to cook.¬† Grill chicken breasts about 2 minutes per side to brown and then transfer chicken to turned off side of the grill (or rack), turn the heat to low and cook about 10 to 12 minutes longer with the lid down until chicken is just cooked through ‚Äď 165F on a meat thermometer. Time will depend on thickness of chicken. Check to be sure it isn‚Äôt burning.
3. Place lettuce and carrots in a large bowl.¬†Toss with dressing. Slice chicken and arrange on top. Drizzle everything¬†with peanut dressing and sprinkle with tortilla chips.