You are here: Home » Recipes » Lemongrass, Chicken, and Peanut Salad Lemongrass, Chicken, and Peanut Salad Recipe by Our Cookbook Collection Yield 4 servings Now that so many Asian ingredients are readily available in local supermarkets, they’re easy to put together. This one is pretty fiery, but chiles are good for you! PrintEmail Ingredients 1 pound 1cooked chicken breast, shredded1 red onion, chopped1/2 cucumber, seeded and diced1 bird’s eye chile, seeded and finely diced1 each red and green mild chile, cut into thin shreds1 small bunch of fresh cilantro, leaves coarsely chopped12 fresh mint leaves, shredded2 gem lettuces, leaves separated3 tomatoes, seeded and diced1 tablespoon roasted peanuts, chopped Lime wedges, to serve2 tablespoons lime juice1 tablespoon fish sauce (nam pla)2 teaspoons superfine sugar1 tablespoon crunchy peanut butter Instructions In a bowl, mix together the chicken, onion, cucumber, chiles, cilantro, and mint. Make the dressing: In a separate bowl, whisk together the lime juice, fish sauce, sugar, and peanut butter, thinning it down with a little water if too thick. Mix the dressing into the salad. Scatter gem lettuce leaves on to individual plates. Spoon the salad over the lettuce leaves and garnish with diced tomato and chopped peanuts, and serve with lime wedges. From The Essential Diabetes Cookbook: Good Healthy Eating From Around the World by Antony Worrall Thompson.