Thai Peanut Chicken Salad

Yummy lunch I threw together yesterday. Thai Peanut Chicken Salad. 
To give you an idea of quantity for this dishes measurements as described; I used 3 large breasts and a bag of cut romaine hearts, 1 avocado and 1/2 can of mandarins it fed 4 adults.
Chicken:  mix peanut butter about 1/4 c 1tbsp of coconut oil, about 2tbsp of sesame oil and soy, chili garlic paste, splash in lime juice, soy and worstschire. 2 tbsp of hoisin sauce, A few dashes of ground mustard powder and curry and a sprig of fresh basil(all ingredient to to taste and desired consistency).Mix in a bowl with chicken cut into strips ( optional then skewer) bake between 350 and 375 for about 20-30min. If you have a rack this will let the drippings fall and the bottom won't be as wet it will be more glazed. I actually used the sauce from the bottom of the pan I didn't have my rack available to re coat and keep the extra chicken from drying out.

 Salad dressing: 1/2 cup canola or vegetable oil, dash paprika and lemon pepper, lime juice, 1tbsp hoisin, 1/2 to 1 tbsp of ground ginger, dash of mustard, 4 tbsp of honey, 1tbsp chili garlic paste, 1 tbsp sesame oil, a couple splashes of soy and rice vinegar Whisk I use romaine lettuce and slivered almonds with mandarin oranges, green onions and avocado. When I create my marinades and sauces I add to taste of what I like. this basic list will help you know what you need to accomplish the dish and make it your own.