- In a bowl, whisk together the first six ingredients to obtain a smooth sauce. Set aside.
- Brush chicken breasts with oil and grill on the barbecue over medium heat for 5 minutes per side, or until no longer pink inside. Cut into strips and reserve.
- Garnish each of 4 large plates with a bed of the mixed lettuce. Top with alfalfa sprouts, red pepper, chicken, green onions, fruit and coriander, dividing evenly among salads. Pour peanut sauce over top and serve
Add a little crunchiness to your salad by garnishing with a few roasted peanuts!