For a Great Entree Salad, Try This Grilled Thai Chicken Salad

Are you tired of the same old salads every day? Here is a good way to bring some new life to your salad appetizer list. This Thai Grilled Chicken Salad with homemade dressing that soy sauce, lime juice, combines coconut milk, and peanut butter with Splenda (or sugar for those who) use, will give a new dimension to your average chicken salad.

Thai BBQ Chicken Salad
1 / 2 cup hot water
2 tablespoons lemon juice
3 / 4 cup unsweetened flakedCoconut
2 teaspoons curry powder
2 teaspoons fresh chopped ginger root
1 teaspoon salt
4 (1 lb) boneless, skinless chicken breast halves
4 cups mixed salad greens
1 / 2 med red bell pepper, cut into thin slices
1 / 2 cup bean sprouts can, rinsed and drained
1 / 2 cup fresh Sugar Snap Peas

In a blender container, combine water, lime juice, coconut, curry powder, ginger and salt. Cover and process until blended. Pour into a large zip-top plastic bag and add the chicken. Seal bagand apply evenly coat the chicken pieces. Refrigerator at least an hour to marinate the chicken in the sauce.
To grill chicken, coat grill grate with cooking spray Teflon before the barbecue. Drain and discard the marinade. Grill the chicken, covered, over medium heat, allow 4 to 7 minutes per side or until the juices precedence.
If you do not have a grill, grill the chicken 4 inches from heat for 4 to 7 minutes per side or until juices of way permit.

To assemble salad:In a large bowl of salad, tear the lettuce into bite-sized pieces. Combine the red pepper strips, bean sprouts and sugar snap peas. Pour salad dressing to coat the following throw over the mixture and then. Cut chicken into strips and arrange over the salad.

Dressing:
1 / 4 cup reduced sodium soy sauce
2 tablespoons lemon juice
2 tablespoons coconut milk
2 tablespoons creamy peanut butter
4 teaspoons Splenda
Mix all ingredients and stir until smooth. Pour over the salad as directedabove.
Yield: 4 servings 261 calories, 15 g sugar, 29 g protein

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