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Thai Chicken Salad with Ginger Peanut Sauce

2 chicken breasts, boneless, skinless
4 TBSP Sweet Ginger Chili Sauce
4 TBSP Ginger Peanut Sauce
2-3 TBSP fish sauce
1 TBSP fresh mint
4 shallots, chopped
2 green onions, thinly sliced
1 tsp fresh cilantro, shopped
Fresh lime juice, to taste
Lettuce
Cooked rice (optional)

Grind chicken in food processor. In a medium hot wok or pan with a very small amount of oil, stir-fry chicken until just cooked. Combine and mix in the next 8 ingredients and toss for 5 seconds. Serve on a bed of lettuce leaves or rice. Garnish with cilantro leaves and serve.

This recipe is from the Ginger People, www.gingerpeople.com

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