Spicy Thai Chicken Salad

Photo: flickr user pink_fish13

Preparation

This super main dish salad tastes like favorite Thai restaurant fare. A sure-fire cure for wilting warm weather appetites, it teams chicken and vegetables with a peanut-ginger-cilantro dressing that takes its garden-fresh jalapeno "punch" from the world's greatest picante sauce. 1 lg. garlic clove, minced 1 tbsp. peanut or vegetable oil 3/4 c. Pace picante sauce 1 tbsp. soy sauce 2 tsp. finely shredded fresh ginger 2 c. shredded Romaine leaves 2 c. shredded spinach leaves 1 sm. cucumber, halved lengthwise, seeded and

Cook chicken and garlic in oil in 10 inch skillet over medium heat until chicken is no longer pink. Add 1/4 cup of the Pace picante sauce, soy sauce, and ginger; continue cooking 3 minutes or until chicken is cooked through. Chill mixture until cold, at least 2 hours.

To serve: Combine Romaine and spinach; arrange on serving platter. Combine chicken mixture, cucumber, and cilantro. Whisk together remaining 1/2 cup Pace picante sauce and peanut butter. Toss with chicken mixture; arrange over lettuce mixture. Sprinkle red pepper around edges of chicken mixture; sprinkle center with peanuts, if desired. Serve with additional Pace picante sauce. Makes 4 to 6 servings.