Thai Chicken Salad with Peanut Dressing

Photo: Romulo Yanes; Styling: Simon Andrews
At only 260 calories per serving, this chicken salad with the taste of Thai serves as an easy entree or easy appetizer.

Yield:

4 servings (serving size: 3 cups salad, 1 1/2 teaspoons peanuts, and 1 lime wedge)

Recipe from

Recipe Time

Total: 17 Minutes

Nutritional 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

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)

Preparation

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.

Note:

Susan Russo,

April 2011