Thai Chicken Salad

Chicken Thai Salad

2 boneless skinless chicken breasts, flattened
1 - 2 tsp coconut oil
salt and pepper to taste

1 head Romaine lettuce, broken into bite size pieces
15 pecan halves, chopped
croutons
sesame seeds


Dressing
2 Tbsp low calorie peanut butter
10 drops Tabasco sauce
2 Tbsp lime juice (I used 1 small lime, and added as much pulp as I could get)
2 tsp brown sugar
1 Tbsp sesame oil


Season the chicken with salt and pepper on both sides.

Pan fry in the coconut oil on medium low heat until done. About 5-7 minutes.

Meanwhile, combine the peanut butter, Tabasco sauce, lime juice, brown sugar, and sesame oil in a bowl. Mix well.









Cut the cooked chicken into bite size pieces, and add to the dressing. Mix well to coat the chicken.

In a larger bowl, add the lettuce, pecan pieces, and croutons. Add the chicken mixture, and toss to coat.

Plate, and sprinkle a tsp of sesame seeds over the top.
(Shelley)

Note: 10 drops of Tabasco Sauce may seem like a lot, but the lime juice counters the heat of the Tabasco. If you are unsure, add a few drops at a time after you have added the lime, and taste.