THAI CHICKEN SALAD

Thai Chicken Salad image

Creamy peanut sauce turns deli-roasted chicken into a super quick and special salad.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 14

Ingredients

1/4 cup reduced-sodium soy sauce
1/4 cup creamy peanut butter
2 tablespoons packed brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon grated gingerroot
Dash of ground red pepper (cayenne)
1 clove garlic, finely chopped
3-pound deli roasted chicken
4 cups shredded lettuce
1/2 cup chopped fresh Italian parsley
8 medium green onions, thinly sliced (1/2 cup)
1 package (6 ounces) wide chow mein noodles
1/2 cup dry-roasted peanuts

Steps:

In small bowl, mix all sauce ingredients with wire whisk until smooth.
Remove chicken from bones; cut into bite-size pieces (about 3 cups).
In large bowl, toss lettuce, chicken, parsley and onions. Place lettuce mixture on center of large serving plate. Arrange noodles around edge of plate. Sprinkle peanuts over lettuce mixture. Drizzle sauce over salad.

Nutrition Facts : Calories 600, Carbohydrate 28 g, Cholesterol 110 mg, Fat 3 1/2, Fiber 4 g, Protein 45 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 7 g, TransFat 0 g

*** Explore more Thai Chicken Salad Recipes »

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