1. In a bowl, whisk together the first six ingredients to obtain a smooth sauce. Set aside.

2. 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.

3. 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

4. immediately.

Gourmet tip:
Add a little crunchiness to your salad by garnishing with a few roasted peanuts!