Chicken--Cellophane Noodle Salad With Peanut Dressing

Ingredients

• 3 chicken breasts, grilled and shredded
• 1 cup carrot, cut into matchsticks
• 4 ounces uncooked bean threads
• 1 cup shredded bok choy
• 1 cup bean sprouts
• 1/2 cup green onion, sliced thin
• 1/2 cup snow peas, cut in half
• 1/2 cup red pepper, sliced thin
• 2 tablespoons cilantro, chopped
• 3 tablespoons peanuts, chopped
• 6 butter lettuce leaves
• 1/4 cup water
• 1/4 cup soy sauce
• 2 tablespoons chunky peanut butter
• 2 tablespoons brown sugar, packed
• 2 tablespoons rice vinegar
• 1 tablespoon ginger, grated
• 1 tablespoon canola oil
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon five-spice powder
• 2 large garlic cloves, minced

Directions

1. 1

   To prepare salad dressing, combine water, soy sauce, peanut butter, brown sugar, rice vinegar, ginger, oil, red pepper flakes, five-spice powder and minced garlic in a medium bowl-whisk well to combine.

2. 2

   Set aside.

3. 3

   In a large saucepan bring 3 cups water to a boil over high heat.

4. 4

   Add the carrot sticks and cellophane (bean thread) noodles.

5. 5

   Cook for 1 minute, drain.

6. 6

   Place noodle mixture in a large mixing bowl.

7. 7

   Add the chicken, bok choy, bean sprouts, green onions, snow peas, red pepper slices and cilantro.

8. 8

   Toss well.

9. 9

   Place one lettuce leaf on each plate.

10. 10

    Top with 1 cup of noodle/chicken mixture.

11. 11

    Sprinkle evenly with chopped peanuts and serve.

12. 12

    Serves 6.