summer salads, part five: thai chicken salad with peanut dressing

If I could never have peanut butter again, I think I would die. Easily one of my favorite foods, this salad brought it into my life in a wonderful way: a peanut-buttery and coconut salad dressing. Yes, please. This is an easy one to whip up when you have some leftover chicken to use, or just pick up a rotisserie bird from the store like we did. Annnnd the expandable pants make another appearance.

Thai Chicken Salad with Peanut Dressing
Ingredients

• 6 cups torn romaine lettuce
• 2 cups shredded skinless, boneless rotisserie chicken breast
• 2 cups fresh, trimmed snow peas (or bean sprouts)
• 1 cup carrots, shredded or chopped into thin rounds
• 3/4 cup sliced celery
• 2/3 cup light coconut milk
• 1 tablespoon brown sugar
• 2 tablespoons creamy peanut butter
• 1 tablespoon fresh lime juice
• 2 tablespoons lower-sodium soy sauce
• 1/8 teaspoon ground red pepper
• 2 tablespoons coarsely chopped unsalted, dry-roasted peanuts
• 4 lime wedges (optional)

Combine first 5 ingredients in a large bowl. Combine coconut milk and next 5 ingredients (through red pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer for 5 minutes or until mixture thickens slightly, stirring occasionally. Remove from heat, and cool for 2 minutes. Pour warm coconut milk mixture over lettuce mixture. Sprinkle with peanuts; serve with lime wedges, if desired. Serve immediately.

Need more ideas? Check these out:

• Summer salads, part one: smoked turkey salad with cranberries and bleu cheese  
• Summer salads, part two: grilled shrimp salads with basil-garlic dressing
• Summer salads, part three: spinach and bacon salad with grilled peaches and homemade bleu cheese dressing
• Summer salads, part four: loaded lentil salad with feta, walnuts and raspberry vinaigrette
• Thai ginger-honey beef salad