Warm Thai Chicken Salad

• olive oil↗1 tablespoon
• garlic clove↗1

  finely chopped

• jalapeno chile↗1

  seeded and finely chopped (wear gloves)

• skinless chicken breast half↗1 lb

  cut into 1/2 inch pieces

• sweet bell pepper↗1

  chunked

• medium cucumber↗1

  cut length-wise in half then crosswise into 1/4 inch slices (2 cups)

• green onions↗2

  sliced

• lime juice↗1⁄4 cup
• soy sauce↗2 tablespoons
• chopped fresh cilantro1 tablespoon
• sugar↗2 teaspoons
• pepper↗1⁄4 teaspoon
• lettuce↗

  of choice

Step-by-step instructions

1. 1

   Heat oil in skillet or wok over med-high heat.

2. 2

   Cook garlic and chile in oil around 30 secs, stirring frequently.

3. 3

   Stir in chicken.

4. 4

   Cook stirring occasionally, until chicken is no longer pink in center.

5. 5

   Add bell pepper, cucumber and onions; toss with chicken mixture.

6. 6

   Stir in remaining ingredients except salad greens.

7. 7

   Heat to boiling, stirring constantly; boil and stir 30 secs.

8. 8

   Remove from heat.

9. 9

   Divide lettuce among 4 dinner plates.

10. 10

    Spoon chicken mixture over lettuce, using slotted spoon.

11. 11

    Drizzle liquid from skillet over chicken and lettuce.

12. 12

    Garnish with dry-roasted peanuts and lime slices if desired.