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 canlite coconut milk
1 Tbsp.red curry paste (adjust to taste)
1 Tbsp.fish sauce
1 Tbsp.brown sugar
1 cupfinely 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 bunchesbroccoli (cut into bite-sized pieces)
1-2 bunch(es)spinach (torn into bite-sized pieces)
3carrots (sliced or julienned)
2 cupschopped red onion (cut into small/medium sized chunks)
2 cupsbean sprouts
1 bunchfresh basil leaves (approximately 10 - 14 leaves; torn or sliced into strips)
1red 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.