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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