Ingredients:

1-13.5 oz can Coconut Milk
1 packet Peanut Sauce Mix, both inner envelopes
1/4 cup fresh lemon juice
1 tablespoon Fish Sauce
1 tablespoon minced ginger
1 tablespoon oil
3 lbs boneless, skinless chicken thighs or breasts
8 cups mixed greens
Optional: 1/2 cup chopped honey roasted peanuts

Methods:

1. Add to a blender or food processor, Coconut Milk, Peanut Sauce Mix, lemon juice, Fish Sauce, and ginger. Process until smooth.
2. Lay chicken in a size appropriate baking dish so chicken fits snugly but does not overlap. Pour 1&3/4 cups of lemon-ginger, peanut sauce over chicken, reserving 1 cup for the dressing. Cover chicken and marinate 2-6 hours in the refrigerator, turning pieces once or twice.
3. Whisk oil in remaining sauce for dressing. Salt and pepper to taste. Set aside.
4. Oil grill grate. Grill chicken 5-7 minutes on each side or until done (opaque and not pink inside, but still moist). Toss mixed greens with reserved dressing and top with chicken. Sprinkle with peanuts if desired. Jasmine rice or grilled bread are flavorful sides to serve with this entrée.