Foodie Fridays: Thai Chicken Salad

From Prevention

Who wants to cook when temperatures are over ninety degrees every day and the humidity is high as well?  Not me, that's for sure!  During those sweltering summer days when the thought of turning on the stove or oven, or even firing up the grill, does not appeal, I turn to recipes like Thai Chicken Salad, which only requires mixing a few ingredients together and then eating.  If you feel like it you can cook the chicken yourself (poaching a couple of chicken breasts would work), or just buy a rotisserie or precooked chicken and dice the meat.  Quick, easy, and best of all no cooking required -- the perfect summer meal!

Thai Chicken Salad

1/3 C. canola or other light oil
2 T. peanut butter
4 tsp. soy sauce
4 tsp. cider or rice wine vinegar
1½ tsp. sugar
1 T. hot water
1/8 tsp. crushed red pepper flakes
3 green onions, sliced
2 C. diced cooked chicken (I prefer all white meat)
Leaf or butter lettuce leaves
Chopped roasted peanuts (optional)

Whisk oil with next six ingredients.  Stir in onions, then chicken.  Roll up spoonfuls, topped with chopped peanuts if desired, in lettuce leaves to eat.  Serves 4.

Note: If you are feeling up to the heat, cook a package of ramen noodles (noodles only) or some spaghetti and add to the chicken salad (add a small amount of pasta water to thin out if needed).