Name: Thai Chicken Salad with Dressing
Ingredients: 1 oz chicken (boneless, skinless - grilled or broiled); 1/5 carrot (larfe); 1/5 red bell pepper; 1/4 tsp sesame oil; 1 tsp green onions; 1/5 head Boston lettuce; 1 tsp cilantro (fresh); 1 section orange; 1/5 cloves garlic; 1 tbs water; 1 1/2 tsp rice vinegar; 1 1/2 tsp peanut butter (creamy); 1/3 tsp soy sauce (can use liquid aminow)

Cut chicken into thin strips.
Using a vegetable peeler, peel carrots into long strips. Cut red peppers into thin rounds.
In a nonstick skillet, heat sesame oil.
Add carrots and red peppers: cook over medium heat for 5 minutes or until tender and crisp. Remove from heat.
Leaving 1 inch of green at the end of onions, slice lengthwise into strips. Arrange lettuce leaves and top with chicken strips, carrot/pepper mixture, onions, and cilantro.
In blender or food processor, process garlic until finely chopped. Add the rest of the remaining ingredients and blend until smooth to make dressing. Pour over the salad. Garnish with orange slices and enjoy!

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Thai Chicken Salad with Dressing

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