Chicken Salad with Lime Peanut Dressing

Recipe courtesy Robin Miller, 2006

• 1 pound cooked chicken (from rotisserie chicken, leftover roast chicken, or from the deli section of the supermarket), cubed
• 1 cup diced fresh tomatoes
• 1/2 cup diced celery
• 1/4 cup diced red onion
• 1/2 cup Thai Peanut Sauce, recipe follows
• 1/4 cup light mayonnaise
• 2 tablespoons fresh lime juice
• Salt and freshly ground black pepper
• 6 cups shredded lettuce
• 1/4 cup chopped dry-roasted peanuts

In a large bowl, combine the chicken, tomatoes, celery, and onion. Add the peanut sauce (sparingly--you can add more later), mayonnaise, and lime juice and toss to combine. Season with salt and pepper. (At this point, you can refrigerate the salad for up to 3 days.)
Place the lettuce on 4 individual plates and top with the chicken mixture.
Sprinkle the peanuts over the top just before serving.

Thai Peanut Sauce:

• 1 cup reduced-sodium beef broth
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon creamy peanut butter, or more to taste
• 1 teaspoon toasted sesame oil
• 2-3 dashes hot sauce

In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

Yield: approximately 1-1/2 cups

Another recipe that uses this sauce is Beef and Noodles in Thai Peanut Sauce.

From Robin Miller's Quick Fix Meals.