Directions

1. In a small bowl, whisk together peanut butter, soy sauce, rice wine vinegar, brown sugar, garlic and 1/4 cup warm water until smooth. Place in the refrigerator until ready to serve.
2. In a gallon size Ziploc bag or large bowl, combine chicken and teriyaki sauce; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
3. Preheat grill to medium heat.
4. Brush with canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
5. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, cabbage, carrots, chow mein noodles, mandarin oranges, cashews, cilantro and green onions. Pour the peanut dressing on top of the salad and gently toss to combine.
6. Serve immediately.