Ingredients:
6 cups torn Romaine lettuce
2 boneless, skinless chicken breasts
2 cups fresh bean sprouts
¾ cup sliced celery
2/3 cup coconut milk
1 Tablespoon pure maple syrup
2 Tablespoons creamy peanut butter
1 Tablespoon fresh lime juice
2 Tablespoons coconut aminos
1/8 teaspoon ground red pepper
2 Tablespoons coarsely chopped unsalted, dry-roasted peanuts
4 lime wedges
Directions:
Place chicken breasts in a pot. Add water or chicken stock so that it completely covers the chicken by at least a half inch to an inch. Bring to a boil then reduce heat to a slight simmer. Partly cover the pot and cook for 10 minutes. Turn off the heat and leave the chicken to finish cooking in the pot for 10-15 more minutes.
Combine first 5 ingredients in a large bowl. Combine coconut milk and next 5 ingredients (through red pepper) in a small saucepan; bring to a boil. Reduce heat and simmer for 5 minutes or until mixture thickens slightly, stirring occasionally. Remove from heat and cool for 2 minutes. Pour warm coconut milk mixture over lettuce mixture. Sprinkle with peanuts and serve with lime wedges if desired.
Serve immediately.
Makes 4 servings
This recipe was inspired in whole or in part by My Recipes
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