Thai Chicken Salad recipe

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

Makes 6 to 8 servings.

Peanut Sauce:
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

Salad:
1 (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 (6 ounce) package wide chow mein noodles
1/2 cup dry-roasted peanuts

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 Information: 1 Serving: Calories 600 (Calories from Fat 310); Total Fat 34g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 110mg; Sodium 950mg; Total Carbohydrate 28g (Dietary Fiber 4g, Sugars 7g); Protein 45g

Percent Daily Value*: Vitamin A 15%; Vitamin C 15%; Calcium 6%; Iron 25%

Exchanges: 1 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 5 1/2 Lean Meat; 3 1/2 Fat Carbohydrate Choices: 2

Photograph and recipe provided courtesy of Betty Crocker - used with permission