Don’t be intimidated by the list of ingredients in this recipe. The whole thing truly comes together in no time. You’ll love the easy Thai dressing!
—LAUREEN PITTMAN RIVERSIDE, CA
PREP: 35 MIN. • MAKES: 6 SERVINGS
1 /4 cup rice vinegar
2 tablespoons lime juice
2 tablespoons reduced-fat mayonnaise
2 tablespoons reduced-fat creamy peanut butter
1 tablespoon brown sugar
1 tablespoon reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
1 teaspoon sesame oil
1 teaspoon Thai chili sauce
1 garlic clove, chopped
3 tablespoons canola oil
1 /2 cup minced fresh cilantro
CHICKEN SALAD
2 cups cubed cooked chicken breast
1 small sweet red pepper, diced
1 /2 cup chopped green onions
1 /2 cup shredded carrot
1 /2 cup unsalted dry roasted peanuts, chopped, divided
6 Bibb or Boston lettuce leaves
1. In a blender, combine the first 10 ingredients. While processing, gradually add oil in a steady stream; stir in cilantro. Set aside.
2. In a large bowl, combine the chicken, red pepper, onions, carrot and 1 /4 cup peanuts. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.
PER SERVING 1 1 /2 cup chicken salad: 284 cal., 19g fat ( 2g sat. fat ) , 38mg chol., 222mg sodium, 12g carb. ( 6g sugars, 2g fiber ) , 19g pro. Diabetic Exchanges: 3 fat, 2 lean meat, 1 starch.