Thai Chicken Salad With Peanut Dressing

• 6 cups torn romaine lettuce
• 2 cups shredded skinless, boneless rotisserie chicken breast
• 2 cups fresh bean sprouts
• 1 cup shredded carrots
• 3/4 cup sliced celery
• 2/3 cup light coconut milk
• 1 tablespoon brown sugar
• 2 tablespoons creamy peanut butter
• 1 tablespoon fresh lime juice
• 2 tablespoons lower-sodium soy sauce
• 1/8 teaspoon ground red pepper
• 2 tablespoons coarsely chopped unsalted, dry-roasted peanuts
• 4 lime wedges (optional)

1. Combine first 5 ingredients in a large bowl. Combine coconut milk and next 5 ingredients (through red pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer for 5 minutes or until mixture thickens slightly, stirring occasionally. Remove from heat, and cool for 2 minutes. Pour warm coconut milk mixture over lettuce mixture. Sprinkle with peanuts; serve with lime wedges, if desired. Serve immediately.

torn romaine lettuce, skinless, fresh bean sprouts, carrots, celery, light coconut milk, brown sugar, peanut butter, lime juice, lower, ground red pepper, peanuts, lime wedges

Taken from www.myrecipes.com/recipe/thai-chicken-salad-with-peanut (may not work)