THAI CHICKEN SALAD
1 cup light mayonnaise
3 tablespoons smooth
2 tablespoons soy sauce
3 tablespoons lime juice
1 tablespoon grated fresh ginger
8 cups cooked and cubed chicken breast
2 cups blanched sugar snap peas
1 bell pepper, cored, seeded and thinly sliced
1 jalapeño chili, seeded and finely chopped
1/2 cup finely chopped fresh cilantro leaves
Romaine lettuce leaves for serving
1. Whisk together mayonnaise, peanut butter, soy sauce, lime juice and ginger.
2. Combine chicken, peas, peppers, chili and cilantro in a large bowl. Toss with dressing to coat. Cover and chill for at least 1 hour and up to 1 day.
3. Spoon salad onto lettuce leaves just before eating.
Makes 8 to 10 servings.