Shredded Chicken Salad

1. In a skillet, bring 1 cup salted water to a simmer. Add chicken, cover, and cook over low heat 5 minutes. Turn off heat let steam 5 minutes. Shred chicken with a fork.

2. Cut lettuce and bell peppers into strips slice scallions. Quarter cucumber lengthwise slice thinly. Combine vegetables and chicken season with salt.

3. Toss with peanut vinaigrette and peanuts.

Per serving 337 calories, 19.2 grams fat, 32.3 grams protein, 10.4 grams carbohydrates

Serves 4 Prep time 30 minutes Total time 30 minutes