Thai Chicken Salad

I came across this recipe in a recent issue of Cooking Light magazine and thought it would make a nice light dinner. Spring was here at the time (although right now it’s looking a lot like winter around here). It was delicious as is and I wouldn’t make any changes to the recipe. I might serve some rolls or crusty bread along side next time.

Thai Chicken Salad


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 (optional-we dislike celery at our house)

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)

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

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