On a preheated grill, add your chicken and grill until cooked through, about 10 minutes**
In a salad dressing shaker or bowl, add rice vinegar, ginger, soy sauce, honey, sesame oil, vegetable oil, and peanut butter; Shake or whisk to thoroughly combine. Refrigerate until needed.
Heat 2 cups of water in a small sauce pot, bring to a boil. Add the sugar snap peas and flash boil for 2 minutes. Drain immediately and run cold water over the top to stop the cooking process. Set aside.
Assemble salad: Add spinach and romaine to a large salad bowl. Top with peppers, onions, cucumbers, and carrots. Slice the grilled chicken and add to the top. Sprinkle sesame seeds and peanuts, then add dressing to the top (or let people add to their own salads). Enjoy!
*The chicken is even more flavorful if you marinate in a teriyaki sauce before grilling, but that is optional.