Warm Chicken Salad with
Artichoke Hearts & Creamy Thai Dressing
- In small bowl, combine all ingredients for dressing; mix well. Reserve 1/4 cup to baste chicken and set remainder aside.
- Combine romaine, carrots, onions and artichoke hearts in large bowl; set aside and keep cold. Preheat broiler or barbecue. Baste chicken breasts with reserved 1/4 cup dressing and broil or barbecue, turning once and basting with dressing, until done (165°F). Let stand a few minutes.
- Meanwhile, toss greens with dressing and portion onto individual serving plates. Slice breasts, very thinly crosswise, and arrange on top of greens. Drizzle with additional dressing and serve immediately.