Thai Chicken Salad

(4 servings/3cups, each serving is 255 calories.)

DRESSING: 1/2 c scallions, 1T garlic, 1 seeded & minced jalapeno, 3T lime juice, 3T reduced sodium soy sauce, 1T Peanut oil, 1T rice wine vinegar. 

SALAD: 7 cups romain lettuce, 1 c shredded cabbage, 1 c peeled grated carrots, 1 c seeded diced red bell pepper, 1 c peeled seeded chopped cucumber, 1 c small snow pea pods, 2 c cooked diced chicken breast, 4 t crushed unsalted dry roasted peanuts.

DIRECTIONS:

1. Whisk together dressing ingredients and 2 T of water in a large bowl. Set aside for 20 min. 

2. Whisk dressing to recombine and add the lettuce, cabbage, other veggies and toss well. 

So easy and so delicious!

Source: Missy Buttars