Thai Chicken Salad
Ingredients
1/4 cup rice wine vinegar
1/4 cup olive oil, divided
2 tablespoons bottled Thai peanut dipping sauce
2 tablespoons splenda
1 tablespoon toasted sesame seeds
2 teaspoons sesame oil
2 boneless skinless chicken breasts cut into strips
8 cups thinly sliced napa cabbage
1 cup shredded cucumbers
1/2 cup shredded carrots
1/3 cup sliced green onions
Freshly ground pepper
DIRECTIONS: In small bowl whisk together vinegar, 3 tablespoons of the oil, peanut sauce, splenda, sesame seeds and sesame oil. Set aside.
In large nonstick skillet cook and stir chicken breasts in remaining oil over medium-high heat until heated through. Cut into bite-size pieces.
In large salad bowl combine cabbage, carrots, cucumbers, onions and Chicken Strips. Pour vinegar mixture over all. Toss until coated. Sprinkle with pepper, if desired.
