Wednesday, October 15, 2008

Use up leftover Chicken: Thai Chicken Salad

You can make this low fat by using low fat penut butter, and mayo and reduced sodium soy sauce. I didn't have any of that it was extra good;)

Whisk together:
1-3 cup Mayonnaise
2 tablespoons smooth peanut butter
1 tablespoon lime juice
2 teaspoons sesame oil
2 chicken breast's shreded or chopped ( or equivalent of leftover chicken)
Fold in:
1 cup diced celery
1 medium yellow or red pepper
1/4 cup sliced green onions
1/8 tsp salt
1/8 tsp pepper
1/4 cup chopped dry roasted peanuts

Serve over lettuce, or on bread, in a tortilla, on noodles...
Can be made three days ahead (add veggies just before serving)

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