Tuesday, March 5, 2013

Thai Chicken Salad

This is a lunch recipe that is sure to liven up what could otherwise be a dull meal.  I stumbled upon it in the March 2011 issue of Cooking Light. It's so good even the picky eater in my house (uh-hem, Jason) loves it!

Let's start with the dressing first, since it takes the longest.  Here's what you'll need:

In a saucepan add 2/3 cup light coconut milk, 2 tablespoons each: peanut butter and low-sodium soy sauce, 1 tablespoon each: fresh lime juice and brown sugar, 1/8 teaspoon ground red pepper.  Whisk together and bring to a boil.  Reduce heat and let simmer for five minutes, stirring occasionally until the mixture thickens. Then, take off the burner and let it cool for 2 minutes.

While the dressing cooks, grab these ingredients and chop 6 cups romaine lettuce, 2 cups chicken, 1 cup carrots 3/4 cups celery and 2 tablespoons peanuts and add them into a bowl with 2 cups of beansprouts.  Toss salad.  Dish up and add some warm dressing to the top.  Dig in, and enjoy this delicious lunch!!   

**Serves four, and keeps for about a week.

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