Thai peanut chicken salad (quick)

Yield: 3 Servings

Measure Ingredient
½ cup Bottled Thai peanut sauce
1 tablespoon Light mayonnaise
3 tablespoons Fresh lime juice
1 \N Whole roasted chicken breast, boned and skinned
1 large Carrot, coarsely grated
1 medium Celery rib, very finely slivered
1 medium Red bell pepper, finely slivered
¼ teaspoon Salt
3 cups Prepared torn lettuce
3 \N Lime wedges



1. To prepare the dressing: Stir together the peanut sauce, mayonnaise and lime juice. Set aside.

2. To prepare the salad: Dice the chicken breast finely. Combine with the carrot, celery, bell pepper and salt. Toss with about half of the dressing.

Add the lettuce and toss gently.

3. Serve the salad with a lime wedge and the remaining dressing on the side.

Adapted from "Pan-Asian Express" by Barbara Witt. Developed by CeCe Sullivan of the Seattle Times food staff. MC formatted 3/18/97 by MsRooby@...

Recipe by: Seattle Times 3/12/97 Posted to MC-Recipe Digest V1 #522 by "Rooby" <MsRooby@...> on Mar 18, 1997

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