Thursday, May 6, 2010

Thai Chicken Salad

3 T lime juice
3 T olive oil
4 cloves minced garlic
1 ½ t soy sauce
½ t cayenne pepper
4 chicken breasts
marinade ½ hour
bake on rack 1 hr
Peanut Sauce:
6 T peanut butter
6 T creamed honey
6 T soy sauce
6 T water
Heat soy sauce and water together, add peanut butter and honey
Serve on romaine lettuce with cold rice vermicelli noodles, sliced chicken, peanut sauce, green onions, and chopped peanuts.

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