Thai Chicken Salad Contributor: Serves: 4
Ingredients:
1 head romaine lettuce 1/2 cup cooked cold spaghetti noodles 1 cup fresh bean sprouts 1 cut up long english cucumber 1 cut up orange or yellow pepper Toss above ingredients into a large bowl dressing: 1/3 cup apple cider vinegar 2 tbsp sugar	2 tbsp soya sauce 4 tbsp light peanut butter 1 clove finely diced garlic 1/2 tsp ginger cayene pepper to taste. 2 boneless skinless chicken breasts 1 tbsp sesame seeds
Cooking Instructions:
Cut chicken up in bite size chunks, saute till done in teflon coated frying pan, adding small amount of broth or water if it starts to stick. When chicken is almost done, add small amount (tbsp or so) of dressing, stirring to coat, as dressing starts to stick and thickens, add small amount of water, repeat until chicken is well covered and sticky with dressing. Add remaining dressing to salad, toss to coat, spoon chicken on top, sprinkle with sesame seeds.
Serving Suggestions:
Nutrition Facts: