Grilled Chicken with Crunchy Peanut Slaw

Not a drop of cabbage in this slaw --so good with fresh veggies! This was just my serving but presentation would look so much better with a serving platter with the whole recipe plated. Again from Clinton Kelly on The Chew. We used chicken tenders not cutlets.

• 4 chicken cutlets
• 2 tablespoons sesame oil (divided)
• 3 limes
• 2 tablespoons peanut butter
• 2 teaspoons freshly grated ginger
• 2 tablespoons rice wine vinegar
• 1 tablespoon canola oil
• 1 pinch chili flakes
• 1 1/2 cups English cucumber (cut into matchsticks)
• 1 red bell pepper (thinly sliced)
• 1 cup shredded carrots
• 1/2 cup cilantro leaves
• 1 bunch scallions (thinly sliced on a bias)
• 1/4 cup roasted, salted peanuts (roughly chopped, plus more to garnish)
• kosher salt and freshly ground black pepper

• Preheat a grill to medium-high heat.
• Season the chicken on both sides with salt and pepper and drizzle with a tablespoon of sesame oil.
• Place the chicken on the grill and cook for 3 minutes. Flip the chicken and cook for another 3-4 minutes, until charred on both sides and cooked through in the middle. Remove chicken to a platter.
• Meanwhile, make the slaw. In a large bowl, whisk together the juice of 3 limes, peanut butter, grated ginger, rice wine vinegar, 1 tablespoon of sesame oil and canola oil. Season to taste with chili flakes, salt and pepper.
• Add the prepared cucumbers, red bell peppers, carrots, cilantro, scallions and peanuts. Toss to evenly coat and to combine.
• Serve chicken cutlets with the Crunchy Peanut Slaw. Garnish with more chopped peanuts.
• Tip: prepare the vegetables and dressing ahead of time and keep separate in the refrigerator. Dress the slaw before serving.