- 2
Ingredients
- SALAD:
- DRESSING: (4 - 5 servings)
- 1/4 cup 1/4 cup sweet chili sauce (I used half sweet and half hot - VH brand [if using another brand, watch the heat])
- 2 tablespoons 2 tablespoons rice vinegar
- 2 tablespoons 2 tablespoons lite canned coconut milk
- 1/2 tablespoon 1/2 tablespoon Splenda brown
- 1 1 garlic clove, pressed or finely minced
- 1/2 tablespoon 1/2 tablespoon creamy peanut butter
- 1/2 teaspoon 1/2 teaspoon ginger
- 1 tablespoon 1 tablespoon lime juice, plus zest
- 1 teaspoon 1 teaspoon fish sauce
- 6 oz. 6 oz. shredded chicken (I used less than 4 oz., which was plenty)
- 1/4 1/4 red pepper, sliced thinly
- 1 small 1 small carrot, sliced thinly (I shredded it with the peeler)
- 1 1 pickling cucumber, sliced thinly
- 2 2 green onions, sliced on the diagonal
- 1/2 1/2 jalapeno, seeded, thinly sliced
- 1/2 medium 1/2 medium avocado, diced
- cilantro to taste, torn (optional)
- mint to taste, torn (optional)
- basil to taste, torn (optional)
- fresh Thai chilies to taste, thinly sliced (optional)
- 4 cups 4 cups romaine lettuce, sliced, or other lettuce/green of choice, to serve
- 1 ounce 1 ounce peanuts, roasted and chopped
Preparation
Step 1
DRESSING:
Combine chili sauce, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, fish or soy sauce and lime juice in a saucepan, whisking to combine. Bring to a boil, then reduce to a simmer and cook for 3-4 minutes until slightly thickened. Remove from heat and cool completely. Use half for this salad and set remaining half aside for another use. (I used under half)
SALAD:
Toss together everything but herbs, thai chilies, avocado and peanuts with dressing. Taste and adjust seasoning, add avocado and toss again.
Plate over lettuce (for me) and top each serving with peanuts and extra chilies and herbs (for me).
Nutrition Facts
2 Servings
Calories 366.0
Total Fat 18.3 g
Saturated Fat 3.3 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 8.5 g
Cholesterol 52.7 mg
Sodium 435.3 mg
Potassium 1,012.5 mg
Total Carbohydrate 23.9 g
Dietary Fiber 7.7 g
Sugars 10.5 g
Protein 27.0 g