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