Thai Chicken Salad

{From the kitchen of MOM!}
serves about 4-6

Ingredients
Dressing - Mix:
2/3 cup light italian dressing
1 teaspoon sugar
3 tablespoons peanut butter
1 tablespoon lite soy sauce
1/2 teaspoon crushed red pepper
3-5 dashes of hot sauce

Salad:
1/2 pound cooked, diced skinless chicken breast
1/4 cup chopped roasted peanuts
1/2 cup carrot, julienned
1/2 cup green pepper, julienned
1/2 cup water chestnuts, julienned

Instructions
Combine dressing ingredients. Chop salad ingredients. Combine dressing with remaining ingredients. Serve over shredded lettuce.


**This is one of my favorite meals to make. I have been eating it for years, and have been cooking it for a few myself. The trickiest part of this is making sure that you cook the chicken ahead of time (not absolutely necessary, but this ensures that the salad is completely cooled when you eat it), and choosing the spiciness. Using the amount of crushed red pepper and hot sauce in the recipe, you will get just a little bit of bite. If you like less-spicy food, use just a little of both, if you like spicier food (like me!), you can about double the amount of each, and it will come out with a healthy kick. This is so yummy! I hope you make it - and enjoy!