Thai Chicken Salad

(from dswaak’s recipe box)

Prep time: 10 minutes
Serves 4 people

Categories: Salads

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 Tbsp brown sugar
  • 2 Tbsp creamy peanut butter
  • 1 Tbsp fresh lime juice
  • 2 Tbsp soy sauce
  • 1/8 tsp ground red pepper
  • 2 Tbsp coursely chopped, unsalted, dry-roasted peanuts
  • 4 lime wedges (optional)

Directions

  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.

  2. Remove from heat, and cool for 2 minutes. Pour warm coconut milk mixture over lettuce mixture. Sprinkle with peanuts; service with lime wedges, if desired.

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