Recipe - Thai Peanut Chicken Salad (Quick)

DRESSING
One half cup Bottled Thai peanut sauce
1 tablespoon Light mayonnaise
3 tablespoon Fresh lime juice

SALAD
1 Whole roasted chicken
breast, boned and skinned
1 lg Carrot, coarsely grated
1 md Celery rib, very finely
slivered
1 md Red bell pepper, finely
slivered
One fourth teaspoon Salt
3 cup Prepared torn lettuce
3 Lime wedges

1. To prepare the dressing: Stir together the peanut sauce, mayonnaise and
lime juice. Set aside.

2. To prepare the salad: Dice the chicken breast finely. Combine with the
carrot, celery, bell pepper and salt. Toss with about half of the dressing.
Add the lettuce and toss gently.

3. Serve the salad with a lime wedge and the remaining dressing on the
side.

Adapted from "PanAsian Express" by Barbara Witt. Developed by CeCe
Sullivan of the Seattle Times food staff. MC formatted 3/18/97 by
MsRooby@sprintmail.com

Recipe by: Seattle Times 3/12/97 Posted to MCRecipe Digest V1 #522 by
"Rooby" MsRooby@sprintmail.com on Mar 18, 1997