INGREDIENTS
- 1/4 cup nee vinegar
- 2 tablespoons lime juice
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons reduced-fat creamy peanut butter
- 1 tablespoon brown sugar
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons minced fresh gingerroot
- 1 teaspoon sesame oil
- 1 teaspoon Thai chili sauce
- 1 garlic clove, chopped
- 3 tablespoons canola oil
- 1/2 cup minced fresh cilantro
CHICKEN SALAD:
- 2 cups cubed cooked chicken breast
- 1 small sweet red pepper diced
- 1/2 cup chopped green onions
- 1/2 cup shredded carrot
- 1/2 cup unsalted dry roasted peanuts, chopped divided
- 6 Bibb or Boston lettuce leaves
Directions
In a blender , combine the first 10 ingredients While processing, gradually add 011 in a steady stream; stir in cilantro Set aside
In a large bowl, combine the chicken, red pepper onions, carrot and 1/4 cup peanuts Add dressing and toss to coat. Divide among lettuce leaves, sprinkle with remaining peanuts. Fold lettuce over filling
Yield: 6 servings
