Thai Chicken Salad with Peanut Dressing

By LaLaCooks

Susan Russo, Cooking Light

APRIL 2011

Ingredients

• 6 cups torn romaine lettuce
• 2 cups shredded skinless, boneless rotisserie chicken breast
• 2 cups fresh bean sprouts
• 1 cup shredded carrots
• 3/4 cup sliced celery
• 2/3 cup light coconut milk
• 1 tablespoon brown sugar
• 2 tablespoons creamy peanut butter
• 1 tablespoon fresh lime juice
• 2 tablespoons lower-sodium soy sauce
• 1/8 teaspoon ground red pepper
• 2 tablespoons coarsely chopped unsalted, dry-roasted peanuts
• 4 lime wedges (optional)

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Combine first 5 ingredients in a large bowl. Combine coconut milk and next 5 ingredients (through red pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer for 5 minutes or until mixture thickens slightly, stirring occasionally. Remove from heat, and cool for 2 minutes. Pour warm coconut milk mixture over lettuce mixture. Sprinkle with peanuts; serve with lime wedges, if desired. Serve immediately.