1 teaspoon olive oil 2 chicken breast halves 1/2 cup English cucumber, chopped 1/2 cup red bell pepper, chopped 2 teaspoons sugar 1-1/2 teaspoons minced fresh ginger 1-1/2 Tablespoons fresh lime juice 1-1/2 teaspoons gf soy sauce Salt and freshly ground black pepper 1 garlic clove, minced 2 Tablespoons gf creamy peanut butter 1 Tablespoon water 1-1/2 Tablespoons chopped fresh cilantro 4 gf corn tortillas, steamed 8 romaine lettuce leaves, washed and trimmed
Heat oil in a large skillet over medium high heat. Add chicken; cook for 5 minutes on each side until done. Remove from pan and set aside to cool. Shred chicken into bite size pieces. Combine chicken, cucumber, and red pepper in a medium bowl and set aside.
Place sugar, minced ginger, lime juice, gf soy sauce, salt, pepper and garlic in a food processor. Process until smooth. Add peanut butter and water; process until smooth. Add peanut butter to chicken. Stir well. Add cilantro. Combine thoroughly. Place 2 romaine leaves on plate and top with chicken salad. Serve with steamed gf corn tortillas.