Thai Style Chicken Salad

Ingredients -

1/4 cup Creamy Peanut Butter, preferably natural
2 tablespoons Less Sodium Soy Sauce or Tamari
1 tablespoon Rice Vinegar
Juice of 1/2 Fresh Lime
1/2 teaspoon minced Ginger
2 cups Rotisserie Chicken, chopped
8 Romaine Lettuce Leaves
2 cups Pre-Shredded Dry Coleslaw Mix
4 tablespoons Rice Vinegar
2 Plum Tomatoes, halved and sliced

Preparation:

1. In a medium bowl, whisk together the first 5 ingredients.

2. Add the chicken and stir to coat.

3. Arrange 2 lettuce leaves on each of four salad plates.

4. Add the coleslaw and vinegar to a bowl and toss to coat.

5. Top each plate with 1/2 cup of coleslaw and vinegar mix.

6. Surround romaine with sliced tomatoes, then top plates with one-fourth of the peanut chicken mixture.

Chicken Salad Tips -

Whole Chickens

A broiler-fryer is a young chicken about two months old, very tender, and weighing from 2-1/2 to 4-1/2 pounds when dressed. A roaster is between three and five months old, and weighs somewhat more, between five and seven pounds when dressed. A stewing hen is around a year old, give or take some. They are tougher and are best used for stewing or other forms of moist cooking.

Chicken Salad Tips -

Purchasing Chicken

Particularly in hot weather, take a cooler with you when you go grocery shopping. Make sure it has either ice or a cold pack in it so that you can put your perishables, especially chicken and meat, in the cooler after you finish your grocery shopping. In a hot car, even for a short period, chicken can begin to develop bacteria.

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