Thai-Style Chicken Salad

  • 1/4 cup creamy peanut butter
  • 2 T. less sodium soy sauce or tamari
  • 1 T. rice vinegar
  • Juice of 1/2 lime
  • 1/2 tsp. minced ginger
  • 2 cups rotisserie chicken, chopped
  • 8 Romaine lettuce leaves
  • 2 cups pre-shredded dry coleslaw mix
  • 4 T. rice vinegar
  • 2 plum tomatoes, halved and sliced

Combine the peanut butter, soy/tamari sauce, rice vinegar, lime juice and ginger in a medium bowl. Stir in the chopped chicken.

Place two romaine lettuce leaves on each of four serving plates. Drizzle the rice vinegar over the coleslaw and toss. Top each plate with 1/2 cup of the coleslaw and vinegar mix. Surround the romaine with sliced tomatoes, then top each plate with one-fourth of the peanut chicken mixture.

  • Yields: 4 servings
  • Preparation Time: 10 minutes
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