Recipe - Thai Orange Chicken Salad

2 Carrots
2 Sweet red peppers
1 teaspoon Sesame oil
3 Green onions
2 Cooked boneless chicken
breasts
2 Heads Boston lettuce
1 One half cup Bean sprouts
Three fourths cup Fresh coriander
2 Oranges in sections
Dressing
2/3 cup Water
One half cup Smooth peanut butter
1/3 cup Rice vinegar
1 tablespoon Soy sauce
1 One half teaspoon Sugar
One half teaspoon Crushed chili flakes
4 Cloves garlic crushed

Cut carrots and red pepper into very fine strips. Heat oil in skillet, and
saut‚ vegetables for several minutes. Slice green onions lengthwise into
thin strips, as well as chicken breasts. In food processor, add all
ingredients for dressing and process until smooth. Arrange lettuce leaves
on plates (68). Top with carrots and red peppers, bean sprouts, chicken,
coriander and onions. Garnish with orange sections. Finally, drizzle
dressing on top just before serving (or serve on the side.)

Great for chicken leftovers too !

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini