• 6 cups torn romaine lettuce
• 2 cups shredded skinless, boneless rotisserie chicken breast
• 2 cups fresh bean sprouts
• 1 cup shredded carrots
• 3/4 cup sliced celery
• 2/3 cup light coconut milk
• 1 tablespoon brown sugar
• 2 tablespoons creamy peanut butter
• 1 tablespoon fresh lime juice
• 2 tablespoons lower-sodium soy sauce
• 1/8 teaspoon ground red pepper
• 2 tablespoons coarsely chopped unsalted, dry-roasted peanuts
• 4 lime wedges (optional)
Combine first 5 ingredients in a large bowl. Combine coconut milk and next 5 ingredients (through red pepper)
in a small saucepan; bring to a boil. Reduce heat, and simmer for 5 minutes or until mixture thickens slightly, stirring occasionally. Remove from heat, and cool for 2 minutes. Pour warm coconut milk mixture over lettuce mixture.
Sprinkle with peanuts; serve with lime wedges, if desired. Serve immediately.
VERDICT: LOVED the dressing. I am already trying to figure out what else I can put it on. I need to figure out the points for the dressing alone, because between the 2 of us, we finished the dressing. The salad just needed it. It was a great salad though, and the dressing was the star of the show. I can imagine the full fat version would make me shudder but this is a great alternative. Next time I will leave out the bean shoots, I liked them cooked up in lomein, but in the salad they were just bleh. And I might saute or grill some chicken with some seasonings instead of using rotisserie which I am always a fan of, but I felt the chicken needed a little kick also. It came together really quickly, even with cooking up the dressing, but it was so tasty and so worth it, I will make this again for sure.