This super main dish salad tastes like favorite Thai restaurant fare. Asure-fire cure for wilting warm weather appetites, it teams chicken andvegetables with a peanut-ginger-cilantro dressing that takes itsgarden-fresh jalapeno "punch" from the world's greatest picante sauce.
1 lg. garlic clove, minced 1 Tbsp. peanut or vegetable oil 3/4 cup Pace picante sauce 1 Tbsp. soy sauce 2 tsp. finely shredded fresh ginger 2 cup shredded Romaine leaves 2 cup shredded spinach leaves 1 sm. cucumber, halved lengthwise, seeded and sliced (1 1/2 cup) 1/4 cup coarsely chopped cilantro 2 Tbsp. creamy peanut butter 1 sm. red bell pepper, cut into short, thin strips (1 cup) 1/4 cup peanut halves (optional)
Cook chicken and garlic in oil in 10 inch skillet over medium heat untilchicken is no longer pink. Add 1/4 cup of the Pace picante sauce, soysauce, and ginger; continue cooking 3 minutes or until chicken is cookedthrough. Chill mixture until cold, at least 2 hours. To serve: CombineRomaine and spinach; arrange on serving platter. Combine chicken mixture,cucumber, and cilantro. Whisk together remaining 1/2 cup Pace picantesauce and peanut butter. Toss with chicken mixture; arrange over lettucemixture. Sprinkle red pepper around edges of chicken mixture; sprinklecenter with peanuts, if desired. Serve with additional Pace picante sauce.Makes 4 to 6 servings.
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