Monday, August 31, 2009

"thai" chicken salad

Easy and yummy!!

1/4 cup reduced fat creamy peanut butter, preferably natural
2 tbsp less sodium soy sauce or tamari
1 tbsp 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 tbsp rice vinegar
2 plum tomatoes, halved and sliced

Combine peanut butter, soy/tamari sauce, rice vinegar, lime juice and ginger in a medium bowl. Stir in chopped chicken. Place two romaine lettuce leaves on each of four plates. Drizzle rice vinegar over coleslaw and toss. Top each plate with 1/2 cup of coleslaw and vinegar mix. Surround romaine with sliced tomatoes, then top plates with one-fourth of the peanut chicken mixture.

No comments:

Post a Comment