Thai Chicken Salad

Strips of baked wonton skins add a low-fat crunch to this spicy chicken salad.

1/4 Cup / 60 ml Reduced-Fat Peanut Butter
1/4 Cup / 60 ml Nonfat Vanilla Yogurt
1/4 Cup / 60 ml Water
2 teas. / 10 ml Watkins Spicy Garlic Soy Sauce
1/2 teas. / 2.5 ml Watkins Ginger
8 Wonton or Egg Roll Skins
Watkins Cooking Spray
2 teas. / 10 ml Watkins Garlic Liquid Spice
8 Oz. / 227 g Skinless, Boneless Chicken Breast Halves
5 to 6 Cups / 1.25 to 1.5 L Shredded Chinese Cabbage (bok choy)
2 Red Bell Peppers, seeded and cut into thin strips
1/2 Cup / 125 ml Sliced Green Onions

In small bowl, combine peanut butter, yogurt, water, soy sauce and ginger; mix well and set aside. Place wonton skins on baking sheet and spray with cooking
spray. Cut into thin strips and bake at 350 F / 180 C for 5 to 7 minutes or until golden brown and crisp. Remove from oven. Heat liquid spice in large skillet over medium-high heat; sauté chicken until done and no longer pink. To assemble salad, place cabbage in large serving bowl or on individual serving plates. Top with chicken, peppers and onions. Drizzle with peanut dressing and top with wonton strips. (Makes 4 servings)

Nutritional Information:
Per Serving
Calories-230, Protein-20g, Carbohydrates-18g, Sodium-320mg, Fat-9g, Saturated Fat- 2g, Cholesterol-33mg, Dietary Fiber-3g

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