Categories: Salads

Ingredients

• 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 Tbsp brown sugar
• 2 Tbsp creamy peanut butter
• 1 Tbsp fresh lime juice
• 2 Tbsp soy sauce
• 1/8 tsp ground red pepper
• 2 Tbsp coursely chopped, unsalted, dry-roasted peanuts
• 4 lime wedges (optional)

Directions

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.

2. Remove from heat, and cool for 2 minutes. Pour warm coconut milk mixture over lettuce mixture. Sprinkle with peanuts; service with lime wedges, if desired.

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