Thai Peanut Chicken Salad
Serves: 2-3
  • ¾ cup light coconut milk
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon brown sugar
  • ⅛ teaspoon crushed red pepper flakes
  • 2 cups shredded rotisserie chicken
  • 5 oz package spring mix salad greens
  • ½ cup fresh bean sprouts
  • 1 medium carrot, grated
  • 1 tablespoon fresh lime juice, optional
  1. In a small saucepan, combine coconut milk, soy sauce, peanut butter, brown sugar and red pepper flakes. Bring to a boil.
  2. Remove from heat; stir in shredded chicken.
  3. To assemble salads, evenly layer salad greens, bean sprouts and carrot in each of 2 bowls. Top evenly with warm chicken and peanut sauce. Sprinkle with lime juice of desired.
Recipe by The eMeals Blog at