Spicy Thai Chicken Salad

This super main dish salad tastes like favorite Thai restaurant fare. A
sure-fire cure for wilting warm weather appetites, it teams chicken and
vegetables with a peanut-ginger-cilantro dressing that takes its
garden-fresh jalapeno "punch" from the world's greatest picante sauce.

1 lg. garlic clove, minced 
1 Tbsp. peanut or vegetable oil 
3/4 cup Pace picante sauce 
1 Tbsp. soy sauce 
2 tsp. finely shredded fresh ginger 
2 cup shredded Romaine leaves 
2 cup shredded spinach leaves 
1 sm. cucumber, halved lengthwise, seeded and sliced (1 1/2 cup) 
1/4 cup coarsely chopped cilantro 2 Tbsp. creamy peanut butter 
1 sm. red bell pepper, cut into short, thin strips (1 cup) 
1/4 cup peanut halves (optional) 

Cook chicken and garlic in oil in 10 inch skillet over medium heat until
chicken is no longer pink. Add 1/4 cup of the Pace picante sauce, soy
sauce, and ginger; continue cooking 3 minutes or until chicken is cooked
through. Chill mixture until cold, at least 2 hours. To serve: Combine
Romaine and spinach; arrange on serving platter. Combine chicken mixture,
cucumber, and cilantro. Whisk together remaining 1/2 cup Pace picante
sauce and peanut butter. Toss with chicken mixture; arrange over lettuce
mixture. Sprinkle red pepper around edges of chicken mixture; sprinkle
center with peanuts, if desired. Serve with additional Pace picante sauce.
Makes 4 to 6 servings.




Source: rec.food.recipes