To make the vinaigrette, combine 0.25 cup fresh cilantro, 0.25 cup peanut butter, 3 cloves smashed garlic, 1 tablespoon brown sugar, 1 tablespoon red wine vinegar, 1 tablespoon lime juice, 1 teaspoon lime zest, and 1 teaspoon sesame oil in a food processor. Blend until well combined. Slowly drizzle in 0.5 cup olive oil while the processor is running, blending until the vinaigrette is smooth. Season with freshly ground black pepper to taste.

Marinate chicken breasts in 0.5 cup teriyaki marinade for at least 1 hour in a gallon-size plastic bag or bowl. Once marinated, heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken breasts and cook for 7-10 minutes per side, or until the internal temperature reaches 165°F (74°C) and juices run clear. Remove chicken from skillet, let it cool slightly, then slice into thin strips.

While the chicken is cooking, wash and dry the romaine or leaf lettuce. Cut the lettuce into bite-sized pieces. In a large bowl, combine the chopped lettuce, 1 cup fresh cilantro, 1 large diced tomato, rinsed and drained black beans, and drained whole kernel corn. Toss gently to mix.

Divide the lettuce mixture among four plates. Top each salad with the sliced chicken, then sprinkle with 1.5 cups grated Monterrey Jack cheese and 2 cups toasted corn tortilla strips. Drizzle generously with the prepared Cilantro-Lime-Peanut Vinaigrette and finish with freshly ground black pepper, if desired. Serve immediately.