Asian Grilled Chicken Salad

1. Place a grill pan over medium-high heat. Drizzle the chicken breasts with 1 tablespoon of olive oil and season with the salt and pepper. Grill for 8 to 10 minutes per side, or until cooked through (time will depend on the thickness of your chicken). Transfer the chicken to a cutting board and let it rest for 5 minutes. Cut the chicken into 1/4-inch thick slices.

2. Put the mixed greens, carrot, jicama, corn, edamame, tortilla strips, and sliced chicken into a large serving bowl and toss to combine.

3. Combine the lime juice, peanut butter, soy sauce, remaining 2 tablespoons of olive oil, the sesame oil, honey, Sriracha, ginger, and garlic in a blender and blend until smooth. Add the cilantro and pulse until well combined. Drizzle the dressing over the salad and toss to coat.