Thai Chicken Salad with Peanut Dressing

We served this as lettuce wraps rather than chopping up the romaine and tossing it all together. That way we got to make the most of some big beautiful leaves from our garden AND leftovers don't get soggy! This is SO YUMMY, seriously.

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

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.

Nutritional Information: 
Calories: 262
Fat: 11.2g (sat 3.7g,mono 4.5g,poly 2.5g)
Protein: 27.5g
Carbohydrate: 17.1g
Fiber: 4.4g
Cholesterol: 63mg
Iron: 2.3mg
Sodium: 599mg
Calcium: 67mg