Spicy Thai Chicken Salad

Brush chicken breasts with the Asian soy and ginger oil, put it on a plate and let it marinate for about 20-30 minutes in the refrigerator.

Set the grill to medium heat. Once grill is hot add the chicken. Cook chicken for about 5 minutes per side or until no longer pink. Remove from the grill to a clean plate. Let the chicken cool and then finely chop it.

Meanwhile, in a bowl add cabbage, carrots, cucumber, bell pepper, mint leaves and cilantro. Add the chicken and mix well. Divide between two plates. Top each plate with diced scallions.

In a small bowl add all of the ingredients for the Thai Peanut sauce and whisk together until combined and smooth. Add more chili oil for a spicier sauce. Pour dressing evenly between both salads