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LETTUCE - CHICKEN - Thai Peanut Chicken Salad :]>
Nb persons: 3
Yield:
Preparation time:
Total time:
Source:
| Seattle Times Kitchen: Dressing: | |
| ½ cup | peanut sauce, recipe below |
| 1 tablespoon | light mayonnaise |
| 3 tablespoons | lime juice |
| Ingredients For the Spicy Peanut Sauce: | |
| 2 tablespoons | creamy organic or natural peanut butter |
| 2 tablespoons | rice vinegar |
| 1 tablespoon | soy sauce |
| 2 teaspoons | sugar |
| 1/2 of a red jalepeno, chopped Process in a food processor until smooth. Add 1 tablespoon light mayonnaise and 3 tablespoons lime juice to the processor and process until incorporated Salad: 1 whole roasted chicken breast, bone and skin removed, or sauté in pan with EVOO until cooked through. Add 1/2 cup dry sherry and cooked until reduced by half ( optional-stir in 1/2 cup sweet hot chili sauce until reduced to a glaze) | |
| 1 large | carrot, peeled and coarsely grated |
| 1 medium rib | celery, very finely slivered |
| 1 medium | red bell pepper, stemmed, seeded and finely slivered |
| ¼ teaspoon | salt |
| 3 cups | cleaned and torn lettuce |
| 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.
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