Thai Chicken Salad
- Prep Time: 15 minutes
- Cooking Time: 0
- Serves 2
1/3 cup peanut sauce
Fresh lime juice
1 (4 ounce) package Little Leaf Farms Baby Red and Green Leaf
1/2 (10 ounce) package Backyard Farms cocktail tomatoes, quartered
1 cup cooked, shredded chicken
1/2 red pepper, sliced
1/2 cucumber, sliced
1/2 cup shredded carrots
2 tablespoon fresh cilantro
2 tablespoons fresh mint
2 tablespoons roasted peanuts, chopped
Sticking to weight loss goals is a lot easier when you have creative salad ideas to go along with your personal favorites. herbs, colorful vegetables, lean chicken and finished with a peanut sauce dressing and crunchy, chopped peanuts, this Thai Chicken Salad is light, packed with protein and easy to make. For another hearty salad idea from Chef Network Partner Liz Harris of Floating Kitchen, try her Hearty Winter Vegetable Panzanella Salad or her Grilled Romaine Salad with Roasted Tomatoes and Blueberries!
In a small bowl, combine the peanut sauce with 2-3 tablespoons of lime juice until the peanut sauce is thinned enough so that you can drizzle it. Set aside.
Divide the lettuce between two serving dishes. Then top with the remaining ingredients, dividing everything evenly between the two dishes. Drizzle with the peanut sauce dressing. Enjoy immediately.