1 pound cooked chicken (from rotisserie chicken, leftover roast chicken, or from the deli section of the supermarket), cubed

1 C. diced fresh tomatoes

1/2 C. diced celery

1/4 C. diced red onion

1/2 C. Thai Peanut Sauce, recipe follows

1/4 C. light mayonnaise

2 T. fresh lime juice

Salt and freshly ground black pepper

6 C. shredded lettuce

1/4 C. chopped dry-roasted peanuts

 

In a large bowl, combine the chicken, tomatoes, celery, and onion. Add the peanut sauce, mayonnaise, and lime juice and toss to combine. Season with salt and pepper. (At this point, you can refrigerate the salad for up to 3 days.) Place the lettuce on 4 individual plates and top with the chicken mixture. Sprinkle the peanuts over the top just before serving.

 

Thai Peanut Sauce:

 

3 C. reduced-sodium beef broth

2 T. reduced-sodium soy sauce

2 T. creamy peanut butter

2 tsp. toasted sesame oil

1 tsp. hot sauce

 

In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.