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Thai Chicken Salad with Peanut Dressing

Photo: Romulo Yanes; Styling: Simon Andrews
Total time 17 mins
Yield 4 servings (serving size: 3 cups salad, 1 1/2 teaspoons peanuts, and 1 lime wedge)
At only 260 calories per serving, this chicken salad with the taste of Thai serves as an easy entree or easy appetizer.

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 tablespoon brown sugar
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon fresh lime juice
  • 2 tablespoons lower-sodium soy sauce
  • 1/8 teaspoon ground red pepper
  • 2 tablespoons coarsely chopped unsalted, dry-roasted peanuts
  • 4 lime wedges (optional)

Nutrition Information

  • calories 262
  • fat 11.2 g
  • satfat 3.7 g
  • monofat 4.5 g
  • polyfat 2.5 g
  • protein 27.5 g
  • carbohydrate 17.1 g
  • fiber 4.4 g
  • cholesterol 63 mg
  • iron 2.3 mg
  • sodium 599 mg
  • calcium 67 mg

How to Make It

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