Warm Thai Chicken Salad

• 1 tablespoon olive oil
• 1 garlic clove, finely chopped
• 1 jalapeno chile, seeded and finely chopped (wear gloves)
• 1 lb skinless chicken breast half, cut into 1/2 inch pieces
• 1 sweet bell pepper, chunked
• 1 medium cucumber, cut length-wise in half then crosswise into 1/4 inch slices (2 cups)
• 2 green onions, sliced
• 1/4 cup lime juice
• 2 tablespoons soy sauce
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons sugar
• 1/4 teaspoon pepper
• lettuce, of choice

1. Heat oil in skillet or wok over med-high heat.
2. Cook garlic and chile in oil around 30 secs, stirring frequently.
3. Stir in chicken.
4. Cook stirring occasionally, until chicken is no longer pink in center.
5. Add bell pepper, cucumber and onions; toss with chicken mixture.
6. Stir in remaining ingredients except salad greens.
7. Heat to boiling, stirring constantly; boil and stir 30 secs.
8. Remove from heat.
9. Divide lettuce among 4 dinner plates.
10. Spoon chicken mixture over lettuce, using slotted spoon.
11. Drizzle liquid from skillet over chicken and lettuce.
12. Garnish with dry-roasted peanuts and lime slices if desired.

olive oil, garlic, jalapeno chile, chicken breast half, sweet bell pepper, cucumber, green onions, lime juice, soy sauce, fresh cilantro, sugar, pepper

Taken from www.food.com/recipe/warm-thai-chicken-salad-111781 (may not work)