Cooking Instructions

1. Preheat grill to medium-high and lightly grease grate.
2. Whisk the Ketchup with the brown sugar, soy sauce, vinegar, garlic and ginger.
3. Divide mixture in half. Brush the one half evenly over chicken.
4. Grill chicken for 8 to 10 minutes, turning as needed or until internal temperature reaches 165 F. Remove from grill and let chicken rest for 5 minutes. Slice thinly.
5. Whisk together reserved Ketchup mixture with peanut butter and vegetable oil.
6. Toss spinach with sprouts, onion and red pepper.
7. Drizzle salad mixture with peanut dressing and toss to combine.
8. Top with sliced chicken and serve.