Thai Chicken Salad

Recipe from Cooking Light, April 2011 issue

This should be a quick recipe to make. Although poaching and shredding chicken, dicing vegetables, and preparing 6+ cups of lettuce from the farmer's market took longer than I thought.  The peanut dressing is delicious.  The next day it had made the lettuce a little soggy, so maybe next time I will hold it on the side when making such a huge amount.  It made a nice Monday workday lunch!

Thai Chicken Salad with Peanut Dressing
6 cups torn romaine lettuce
2 cups shredded, cooked chicken breast
2 cups fresh bean sprouts
1 cup shredded carrots
3/4 cup sliced celery

2/3 cup light coconut milk
1 Tbsp brown sugar
2 Tbsp creamy peanut butter
1 Tbsp lime juice
2 Tbsp soy sauce
1/8 tsp ground red pepper

Combine first 5 ingredients in a large bowl (lettuce, chicken, bean sprouts, carrots, celery).

In a small sauce pan, combine the remaining ingredients (coconut milk, sugar, peanut butter, lime juice, soy sauce, red pepper) and bring to a boil.  Reduce heat and simmer for 5 minutes, until mixture thickens slightly.  Remove from heat, cool for 2 minutes.

Pour coconut milk mixture over the lettuce mixture. and toss.