Thai Chicken Salad

By cmschnettler

Ingredients

• 1/4 cup unsweetened light coconut milk
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons creamy peanut butter
• 1 tablespoon lime juice
• 2 - 3 teaspoons Sriracha sauce
• 12 ounces cubed cooked chicken breast
• 1 cup bite-size red sweet pepper strips (1 medium)
• 1/2 cup thinly bias-sliced carrot (1 medium)
• 1/2 cup fresh snow pea pods
• 4 teaspoons sesame oil
• Mixed salad greens
• Lime wedges

Preparation

Step 1

In a large bowl whisk together coconut milk, soy sauce, peanut butter, lime juice, and Sriracha sauce. Add chicken, sweet pepper, carrot, and snow peas; toss to coat.
Divide mixture into four single-serving portions. Spoon each portion into a freezer bag; seal and freeze for up to 4 months.
To serve, thaw desired number of portions at room temperature for 20 minutes.
For each portion, in a medium skillet heat 1 teaspoon of the sesame oil over medium-low heat. Add chicken mixture; cook and stir about 5 minutes or until heated through. Serve spooned over mixed greens. Serve with lime wedges.