Thai Salad with Chicken

Thai Salad with Chicken
Makes 4
Prep 15 m


  1. 1 of 1 Whisk together 1/2 cup smooth peanut butter, 1/2 cup hot water, 3 tbsp reduced-sodium soy sauce, juice of 1 lime and 2 cloves chopped garlic. Evenly distribute 1 head shredded iceberg lettuce, 2 cups cooked shredded chicken, 1 sliced peeled cucumber and 1/2 sliced red pepper among 4 plates. Top each serving with some of the peanut dressing, sliced scallions and crispy Asian noodles, if desired. Serve remaining dressing on the side.
Nutrition Information for Thai Salad with Chicken
Servings Per Recipe: 4
Per Serving: 25 g Fat, total, 482 kcal cal.