I marinated the boneless, skinless breast of chicken then grilled it and served on top of mixed greens. Julienne strips of carrot, red pepper, zucchini, and scallions surrounded the salad as well as slices of mushroom. The dressing was a soy ginger dressing with thai curry paste and peanut butter. Topped it off with a few brown rice fusilli and crunchy dry roasted peanuts. Enjoyed with a glass of Yellowtail Chardonnay on the back deck on a lovely summer evening.
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