Chili Garlic Vinaigrette

MAKES 4 SERVINGS

8 boneless skinless chicken thighs ¼ tsp each salt and pepper

Chili Garlic Vinaigrette

2 tbsp canola oil 1 tbsp fish sauce 1 tbsp white vinegar 2 tsp sambal oelek or other chili paste 1 tsp liquid honey 1 clove garlic, minced 4 carrots 4 cocktail tomatoes, cut in wedges 1 English cucumber, halved lengthwise and sliced crosswise 1 cup mint leaves, torn 1 cup cilantro leaves, torn 2 green onions, sliced ¼ cup chopped unsalted roasted peanuts

Grease and preheat grill to mediumhigh. Sprinkle chicken all over with salt and pepper. Place on grill; close lid pink inside, 8 to 10 minutes. Transfer to cutting board; tent with foil. Let rest for 5 minutes before slicing.

Chili Garlic Vinaigrette Meanwhile, in vinegar, sambal oelek, honey and garlic.

Using vegetable peeler, shave carrots lengthwise into ribbons. Add chicken, carrots, tomatoes, cucumber, mint, cilantro and green onions to Chili Garlic Vinaigrette; toss to coat. Divide among plates; sprinkle with peanuts.

PER SERVING about 368 cal, 33 g pro, 20 g total fat (3 g sat. fat), 16 g carb (4 g dietary fibre, 8 g sugar), 126 mg chol, 700 mg sodium, 880 mg potassium. % RDI: 8% calcium, 23% iron, 133% vit A, 30% vit C, 26% folate.