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.