Spicy and sweet meet for this dinner salad recipe! This Asian-inspired main dish is my take on the Swiss Chalet favorite with peppers, oranges, carrots, and a lime chili dressing.
Brush Thai sauce over chicken breasts. Let sit in the fridge for a couple hours.
Preheat BBQ to medium high heat. Cook for about 15 minutes or until chicken is done according to a meat thermometer. Flip often. If you find they are starting to burn, turn the heat down to medium.
Add red peppers to a grill basket and grill for about 5 to 7 minutes on medium heat, flipping often.
Combine mixed green, red peppers, mandarin oranges, carrots, corn and chicken to a large bowl. Toss to combine.
In a small mixing bowl, whisk kiwi, olive oil, lime zest, lime juice and honey. Pour into a bottle and drizzle desired amounts over individual salad bowls.