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Saturday, April 9, 2011

Thai Chicken Salad

Yum!  I love these kinds of salads, but believe it or not I've never actually made one until I tried this!  It's so easy too!  I shredded the lettuce and added some napa cabbage for extra crunch.  :)

4 Servings

6 cups torn romaine lettuce
2 cups shredded skinless rotisserie chicken breast
2 cups fresh bean sprouts
1 cup shredded carrots
1 cup shredded napa cabbage (optional)
3/4 cup sliced celery
2/3 cup light coconut milk
1 tbsp brown sugar
2 tbsp creamy peanut butter
1 tbsp fresh lime juice
2 tbsp low sodium soy sauce
1/8 tsp ground red pepper
2 tbsp coursely chopped, unsalted peanuts

1. Combine first 6 ingredients in a large bowl.  Combine coconut milk and next 5 ingredients in a small sauce pan; 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 optional lime wedges.

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