Sweet Chile Chicken Salad

Sweet Chili Chicken Salad

2 heads of thin sliced romaine

1/2 head of thin sliced Napa cabbage

I like to rinse these off after I have chopped them and then give them a spin in the salad spinner

1/2 bunch cilantro, chopped

I will also add a handful of torn basil when it is growing in my yard

1/2 of a English cucumber, peeled, seeded and diced

2-3 carrots peeled and sliced with a julienne peeler, this gadget deserves a place in your 'gadget' drawer

1/2 red pepper, sliced then diced in smaller pieces

4 green onions, sliced thin

3 cups fresh bean sprouts--this is key in this recipe, please don't leave them out

chopped peanuts

2 boneless chicken breasts--I poured about 1/2 cup of the dressing over the chicken breasts and let them marinate in the fridge for 3-4 hours. I then baked them at 375 for about 25 minutes (or follow your package instructions). Slightly cool chicken breasts and then shred or slice thin, season generously with salt and pepper.. You could use any kind of cooked chicken in this recipe.

Sweet Chili Dressing

1 cup sweet chili sauce

1/2 cup coconut milk

2 tablespoons fish sauce

2 tablespoon soy sauce

4 tablespoons lime juice (about 2 large limes)

2 tablespoons peanut butter

4 cloves pressed garlic

4 teaspoons grated fresh ginger

Mix all ingredients in a small saucepan. Cook over medium heat until peanut butter is melted.

Cool before serving, I used about 1/2 cup to marinade the meat the rest I put on the table and let guests dress their own salad.

This salad was delicious on day two and day three! Perfect lunch--I did not get tired of it. I want to make it again soon.