| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Thai |
Seattle tim, Thai |
3 |
Servings |
INGREDIENTS
| 1/2 |
c |
Bottled Thai peanut sauce |
| 1 |
tb |
Light mayonnaise |
| 3 |
tb |
Fresh lime juice |
| 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 |
| 1/4 |
ts |
Salt |
| 3 |
c |
Prepared torn lettuce |
| 3 |
|
Lime wedges |
INSTRUCTIONS
DRESSING
SALAD
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 "Pan-Asian 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 MC-Recipe Digest V1 #522 by
"Rooby" <MsRooby@sprintmail.com> on Mar 18, 1997
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