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  • Spicy Thai Chicken Salad

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    Spicy Thai Chicken Salad
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lrg clv garlic, chopped
    • 1 Tbsp. peanut or possibly vegetable oil
    • 3/4 c. Pace picante sauce
    • 1 Tbsp. soy sauce
    • 2 tsp finely shredded fresh ginger
    • 2 c. shredded Romaine leaves
    • 2 c. shredded spinach leaves
    • 1 sm cucumber, halved lengthwise, seeded and sliced (1 1/2 c.)
    • 1/4 c. coarsely minced cilantro 2 Tbsp. creamy peanut butter
    • 1 sm red bell pepper, cut into short, thin strips (1 c.)
    • 1/4 c. peanut halves (optional)

    Directions

    1. Cook chicken and garlic in oil in 10 inch skillet over medium heat till chicken is no longer pink. Add in 1/4 c. of the Pace picante sauce, soy sauce, and ginger; continue cooking 3 min or possibly till chicken is cooked through. Refrigeratemix till cool, at least 2 hrs. To serve: Combine Romaine and spinach; arrange on serving platter. Combine chicken mix, cucumber, and cilantro. Whisk together remaining 1/2 c. Pace picante sauce and peanut butter. Toss with chicken mix; arrange over lettuce mix. Sprinkle red pepper around edges of chicken mix; sprinkle center with peanuts, if you like. Serve with additional Pace picante sauce.
    2. Makes 4 to 6 servings.
    3. This super main dish salad tastes like favorite Thai restaurant fare. A sure-fire cure for wilting hot weather appetites, it teams chicken and vegetables with a peanut-ginger-cilantro dressing which takes its garden-fresh jalapeno "punch" from the world's greatest picante sauce.

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