Thai Peanut Chicken Salad
Weight Watchers [website]
3 - 4 points per serving (3 points if the larger amounts of vegetables are used)
Servings
Serving Size: 1 1/2 cups
Serves: approximately 12 people
Ingredients
| Peanut Sauce | |
|---|---|
| 1 can | lite coconut milk |
| 1 Tbsp. | red curry paste (adjust to taste) |
| 1 Tbsp. | fish sauce |
| 1 Tbsp. | brown sugar |
| 1 cup | finely chopped peanuts |
| NOTE: If you cannot find Fish Sauce, you should be able to find Fish Seasoning Sauce, which is Fish Sauce and brown sugar combined (1 1/2 Tbsp.) | |
| Chicken | |
| 2 lbs. | boneless skinless chicken breasts (approximately 4-5 breasts) |
| 2 Tbsp. | soy sauce (low sodium soy sauce is recommended) |
| Greens | |
| 2 - 3 bunches | broccoli (cut into bite-sized pieces) |
| 1-2 bunch(es) | spinach (torn into bite-sized pieces) |
| 3 | carrots (sliced or julienned) |
| 2 cups | chopped red onion (cut into small/medium sized chunks) |
| 2 cups | bean sprouts |
| 1 bunch | fresh basil leaves (approximately 10 - 14 leaves; torn or sliced into strips) |
| 1 | red or yellow bell pepper (optional) |
Preparation
Chicken
Cook chicken in crock-pot for 3 hours (6 if frozen) in water with soy sauce. Chicken should be separable with forks or fingers.
Peanut Sauce
Combine all ingredients in 3 qt. pan and bring almost to a boil then simmer for 15 - 20 minutes. Refrigerate for at least 1 hour.
Combine
Combine broccoli, spinach, carrots, red onion, bean sprouts and basil in large salad bowl. Toss in chicken pieces. Mix in peanut sauce and serve.