Thai Peanut Chicken Salad
Weight Watchers [website]
3 - 4 points per serving (3 points if the larger amounts of vegetables are used)
Serving Size: 1 1/2 cups
Serves: approximately 12 people
|1 can||lite coconut milk|
|1 Tbsp.||red curry paste (adjust to taste)|
|1 Tbsp.||fish sauce|
|1 Tbsp.||brown sugar|
|1 cup||finely chopped peanuts|
|NOTE: If you cannot find Fish Sauce, you should be able to find Fish Seasoning Sauce, which is Fish Sauce and brown sugar combined (1 1/2 Tbsp.)|
|2 lbs.||boneless skinless chicken breasts (approximately 4-5 breasts)|
|2 Tbsp.||soy sauce (low sodium soy sauce is recommended)|
|2 - 3 bunches||broccoli (cut into bite-sized pieces)|
|1-2 bunch(es)||spinach (torn into bite-sized pieces)|
|3||carrots (sliced or julienned)|
|2 cups||chopped red onion (cut into small/medium sized chunks)|
|2 cups||bean sprouts|
|1 bunch||fresh basil leaves (approximately 10 - 14 leaves; torn or sliced into strips)|
|1||red or yellow bell pepper (optional)|
Cook chicken in crock-pot for 3 hours (6 if frozen) in water with soy sauce. Chicken should be separable with forks or fingers.
Combine all ingredients in 3 qt. pan and bring almost to a boil then simmer for 15 - 20 minutes. Refrigerate for at least 1 hour.
Combine broccoli, spinach, carrots, red onion, bean sprouts and basil in large salad bowl. Toss in chicken pieces. Mix in peanut sauce and serve.