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| 1/2 Tasse | Bottled Thai peanut sauce |
| 1 Esslöffel | Light mayonnaise |
| 3 Esslöffel | lime juice fresh |
| 1 | Whole roasted chicken breast, boned and skinned |
| 1 gross | Carrot, coarsely grated |
| 1 mittel | Celery rib, very finely slivered |
| 1 mittel | Red bell pepper, finely slivered |
| 1/4 Teelöffel | salt |
| 3 Tasse | Prepared torn lettuce |
| 3 | Lime wedges |
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1. To prepare the dressing: Stir together the peanut sauce, mayonnaise and lime juice. Set aside.
2. To prepare the salad: Dice the chicken breast finely. Combine with the carrot, celery, bell pepper and salt. Toss with about half of the dressing. Add the lettuce and toss gently.
3. Serve the salad with a lime wedge and the remaining dressing on the side.
Adapted from "Pan-Asian Express" by Barbara Witt. Developed by Cece Sullivan of the Seattle Times food staff. Mc formatted 3/18/97 by MsRooby@sprintmail. Com
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