Kung Pao Chicken Salad with Snap Peas

Turn your favorite spicy Kung Pao flavors into a tasty chicken salad atop a bed of refreshing shredded lettuce. Serves 4
1 bag Fresh Express Shreds
Coarse salt and ground pepper
½ pound sugar snap peas, string removed and cut in half
2 grilled chicken breasts
1 red bell pepper (ribs and seeds removed), thinly sliced
1 medium carrot, julienne
1/2 cup. crushed roasted-salted peanuts


4 green onions thinly sliced, white and green separated
1/4 cup canola oil
2 Tbsp. Sambal sauce (chili paste)
2 Tbsp. fresh lime juice
2 Tbsp. white distilled vinegar
1 Tbsp. brown sugar
2 Tbsp. low sodium soy sauce
1 Tbsp. coarsely chopped peeled fresh ginger
Grill or pan cook 2 chicken breasts. Set aside.


In a medium saucepan of boiling salted water, cook snap peas until bright green, about 1 minute. Remove from water and immediately submerge in an ice water bath to stop the cooking process
In a large bowl, toss together cooked snap peas, chicken, red bell peppers, carrots and green stalks of the green onions.
Serve on top of Fresh Express Shreds drizzled with the Kung Pao vinaigrette and crushed peanuts.


Prepare Dressing:
In a blender, combine the whites of the green onions, oil, chili paste, lime juice, vinegar, brown sugar, soy and ginger, blend until very smooth, about 2 minutes. Season with salt and pepper.