Thai Chicken Fettuccine Salad
we use DeLallo brand
or coconut aminos
cooked shredded chicken breasts
medium sweet red pepper
minced fresh cilantro
Romaine lettuce leaves
Cook the fettuccine (around 10 minutes) according to package directions (al dente); rinse and set aside.
Combine the picante, peanut butter, honey, orange juice, soy sauce, and ginger in a small sauce pan. Cook and stir over low heat until blended and smooth. Reserve 1/2 cup.
Pour the remaining sauce into the hot fettuccine.
Add the chicken to the remaining 1/2 cup of sauce and gently mix together.
Line a large platter with romaine leaves. Arrange fettuccine over the leaves, with chicken mixture on top. Sprinkle with cilantro, peanuts, and red pepper.
Cool to room temp before serving, or serve chilled. Serves 10-12.
Optional: Mix all together and serve in a giant bowl.
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Reluctant Entertainer - Thai Chicken Fettuccine Salad