CHEF JEFF — ONE BYTE AT A TIME: Thai Chicken Salad

This make-ahead dish would be perfect for any summer occasion and hearty enough to be enjoyed as main a course.

Thai Chicken Salad

1 cup light mayonnaise

3 tablespoons smooth peanut butter

2 tablespoons soy sauce

3 tablespoons lime juice

1 tablespoon grated fresh ginger

8 cups cooked and cubed chicken breast

2 cups blanched sugar snap peas

1 bell pepper, cored, seeded and thinly sliced

1 jalapeno chili, seeded and finely chopped

½ cup finely chopped fresh cilantro leaves

Salt

Romaine lettuce leaves for serving

Whisk together mayonnaise, peanut butter, soy sauce, lime juice and ginger.

Combine chicken, peas, peppers, chili and cilantro in a large bowl. Toss with dressing to coat. Cover and chill for at least 1 hour and up to 1 day.

Spoon salad onto lettuce leaves just before eating.

Yield: Serves 8 to 10.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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