Recipe courtesy Robin Miller, 2006
In a large bowl, combine the chicken, tomatoes, celery, and onion. Add the peanut sauce (sparingly--you can add more later), mayonnaise, and lime juice and toss to combine. Season with salt and pepper. (At this point, you can refrigerate the salad for up to 3 days.)
Place the lettuce on 4 individual plates and top with the chicken mixture.
Sprinkle the peanuts over the top just before serving.
In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
Yield: approximately 1-1/2 cups
Another recipe that uses this sauce is Beef and Noodles in Thai Peanut Sauce.
From Robin Miller's Quick Fix Meals.