Thai Peanut Chicken Salad

Serve wrapped in lavash bread or a tortilla. Use more or less jalapeno as desired.

1/2 cup mayonnaise

1/4 cup chopped fresh cilantro leaves

2 tablespoons peanut butter

1 tablespoon soy sauce

1 tablespoon lime juice

2 teaspoons grated fresh ginger

1 whole red bell pepper, seeded and sliced thin

1 to 2 whole jalapeño chiles, seeded and minced

5 cups chicken breast, cooked boneless skinless

Salt

pepper

Directions:

Combine mayonnaise, cilantro, peanut butter, soy sauce, lime juice, ginger, bell pepper, and jalapeno in large bowl. Add chicken and toss until coated. Season with salt and pepper. Serve or cover and refrigerate for up to 2 days.