Asian Chicken Salad

• 2 pounds Marketside Antibiotic Free Boneless Skinless Chicken Thighs
• 1 cup Teriyaki sauce homemade or store-bought
• 1 ½ tablespoons canola oil
• Kosher salt and freshly ground black pepper to taste
• 1 head romaine roughly chopped
• 2 cups shredded red cabbage
• 1 ½ cups julienned carrots
• ¾ cup crunchy chow mein noodles
• 1 11-ounce can mandarin oranges, drained
• ½ cup roasted cashews
• ½ cup chopped fresh cilantro leaves
• 4 green onions thinly sliced

For the peanut dressing

• 5 tablespoons peanut butter
• 2 tablespoons reduced sodium soy sauce
• 1 ½ tablespoons rice wine vinegar
• 1 tablespoon brown sugar
• 1 clove garlic minced