Posted July 30, 2005 06:27 AM

I made this again last night and it was wonderful!

Asian Chicken Salad with Ginger Peanut Dressing

1 full chicken breast, cooked / poached in seasoned water
2 carrots, julianned (pre-packaged strips)
1 firm apple (Gala, Fugi) with peels, cut into strips/ large dice
1/2 each- red & yellow bell pepper, seeded & cut into srtips
1/2 head of Romaine lettuce, chopped (iceberg works)
2 green onions, sliced with green tops.
1/4 C dry roasted peanuts, chopped

For dressing: Combine in a shaker /jar with lid
1/4 C peanut oil (can use less)
3 T creamy peanut butter (I used 2T)
1/4 C rice wine vinegar
1 T soy sauce (lite sodium)
2 t light brown sugar
1 t each: peeled & minced ginger root, Red curry paste*> (adds heat, more or less to taste)

Toppings (opt)
crispy chow mein noddles

Cook chicken until no longer pink, cool & shred
Combine carrots, apples, bell peppers and luttuce in a med/large bowl
Add shredded cool chicken to bowl.
Combine dressing ingredients. Shake until smooth and thoroughly blended.
Before serving dress lightly with dressing until lightly coated. Save extra for serving at the table.
Serve up on plates and top with chow mein noodles.

This makes 2 generous servings and is a light meal in itself or can be used as a side salad if you omit the chicken.

I made my notes it the ( ). I attempted to make it lower in calories by lessing the amounts of peanut butter, oil and adding more vinegar.