Thai Chicken Salad w/ Creamy Peanut Dressing

The one type of food that I LOVE to eat but never can cook myself is Thai food. Whenever I try to make something Thai it is obviously missing something and sometimes you can't even stomach the dish. :(

I love pretty much everything on the menu at Thai restaurants but one of my favorite appetizers are fresh rolls with creamy peanut dressing. Sometimes I want to lick the bowl clean...but somehow I always restrain myself.

When my Cooking Light magazine came this month I found a recipe called Thai Chicken Salad w/ Cream Peanut Dressing. I thought to myself....you can do this. So I decided to make it tonight as a light dinner. As I was looking at the recipe I already had all the dressing ingredients I just needed to get the chicken and salad. I decided to buy a baked chicken at the store to save me time! I couldn't find bean sprouts so I substituted a pre-cut mix of broccoli, carrots and cabbage. The recipe was really simple!!

1) Cut chicken and vegetables and place in a large bowl

2) Prepare the sauce: mix the peanut butter, brown sugar, cayenne pepper, lowfat coconut milk in a saucepan

3) Let the sauce cool and then pour the creamy peanut butter dressing over the salad and top with crushed peanuts.

4) Serve yourself a healthy portion because 3 cups is a serving size for this salad. :)







I finally was able to recreate something Thai...even if it was just the dressing. The salad is all about the dressing so I was so excited it turned out yummy. Don't be surprised if you find yourself licking the bottom of the saucepan. This is a quick and easy recipe that we satisfy any appetite.

I'm feeling a little cocky so next up I think I am going to attempt a curry that doesn't end up in my trash can!