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Asian Style Chicken Salad
4 (4 ounce) skinless, boneless chicken breasts halves,cut into thin strips
3/4 cup Oriental-style peanut sauce or black bean sauce
1 medium cucumber, thinly sliced (about 2 cup)
2/3 cup sliced green onions
2 dried red chile peppers, chopped
1/2 cup unsalted dry-roasted peanuts (optional)
Green leaf or romaine lettuce leaves
In a shallow glass dish, combine chicken and peanut sauce. Toss to coat. Cover with plastic wrap and refrigerate for 30 minutes.
Spray a large nonstick skillet with vegetable cooking spray.
Add chicken to skillet.
Discard marinade in dish.
Sauté chicken over medium heat until no longer pink, about 3 to 4 minutes.
Stir in cucumber, green onions, chili peppers, and peanuts. Sauté for 1 minute longer. Remove from heat.
Arrange lettuce leaves in a single layer on a serving platter.
Spoon chicken mixture over lettuce.
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