THIS RECIPE IS MEANT TO BE USED IN CONJUNCTION WITH THREE OTHER MEALS (please see ROASTED CHICKEN WITH SMOKEY APRICOT SAUCE in the "Entrees" section).
I love this combination: sweet and salty peanuts, tart fresh lime juice, and colorful vegetables. The chicken adds a dash of protein to round out the meal. It's light and refreshing and works with beef, pork, and shrimp, too. I like to serve crunchy sesame breadsticks on the side.
Pull the chicken meat from the bone and cut into 1/2-inch cubes. Set aside.
In a medium bowl, whisk together the mayonnaise, peanut butter, soy sauce, lime juice, and sesame oil. Add the chicken and toss to coat. Fold in the celery, red pepper, and scallions until well combined. Season to taste with salt and black pepper. (At this point, you can refrigerate the chicken mixture for up to 3 days.)
Place the lettuce on a serving platter or individual plates and top with the chicken mixture. Sprinkle with the peanuts just before serving.
Total Time: 10 to 15 minutes
PREP TIME: 10-15 MINUTES
GOOD HEALTH note:
To cut out about 6 grams of fat per serving, substitute reduced-fat peanut butter for regular.