Sandra Lee semi-homemade

Ingredients

FOR PEANUT BUTTER DRESSING:

• 1/4 cup red wine vinaigrette, Wish-Bone ®

• 2 tablespoons creamy peanut butter, Skippy®

• 2 tablespoons water

• 1 tablespoon crush garlic, Gourmet Garden®

• 1 tablespoon lime juice, RealLime ®

• 1 tablespoon chili garlic sauce, Lee Kum Kee

FOR CHICKEN SALAD

• 8 cups butter lettuce mix, Fresh Express®

• 2 cups shredded rotisserie chicken

• 1 cup seeded and diced cucumber

• 1 ½ cups sliced red, yellow, and/or green bell pepper

• 1/2 cup fresh cilantro leaves

• 1/4 cup fresh mint leaves

• 1/2 cup fresh rice noodles, La Choy ®

• 1/2 cup cashews, roughly chopped, Planters ®

• Lime wedges (optional)

Directions

1. For Peanut Butter Dressing, whisk together vinaigrette, peanuts butter, the water, the garlic, lime juice, and chili garlic sauce; set aside.

2. For Chicken Salad, divide lettuce among 4 salad plates. In a medium bowl, toss together chicken, cucumber, red pepper , cilantro, and mint. Add Peanut Butter Dressing; gently toss to coat all ingredients. Spoon chicken mixture over lettuce on salad plates. Sprinkle with rice noodles and cashews. Serve with lime wedge (optional).