Ingredients
1/4 cup rice vinegar2 tablespoons lime juice2 tablespoons reduced-fat mayonnaise2 tablespoons reduced-fat creamy peanut butter1 tablespoon brown sugar1 tablespoon reduced-sodium soy sauce2 teaspoons minced fresh gingerroot1 teaspoon sesame oil1 teaspoon Thai chili sauce1 garlic clove, chopped3 tablespoons canola oil1/2 cup minced fresh cilantroCHICKEN SALAD:2 cups cubed cooked chicken breast1 small sweet red pepper, diced1/2 cup chopped green onions1/2 cup shredded carrot1/2 cup unsalted dry roasted peanuts, chopped, divided6 Bibb or Boston lettuce leaves
Preparation
In a blender, combine the first 10 ingredients. While processing, gradually add oil in a steady stream; stir in cilantro. Set aside.
In a large bowl, combine the chicken, red pepper, onions, carrot and 1/4 cup peanuts. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.
