Ingredients

• 1  lb. skinless, boneless chicken breast, cut into bite-size strips
• 1/4  cup bottled light Asian-style dressing with sesame and ginger
• 2  cups packaged julienned carrots
• 1/8  tsp. crushed red pepper
• 1  head butterhead lettuce, leaves separated
• 1/4  cup honey-roasted peanuts, chopped
•   Lime wedges

Directions

1. Sprinkle chicken lightly with salt and pepper. Lightly coat a large skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir for 3 minutes or until browned. Add 1 tablespoon of the dressing and the carrots to skillet; cook and stir for 2 to 3 minutes more or until carrots are crisp-tender and chicken is no longer pink. Stir in red pepper. On a large platter arrange 4 stacks of lettuce leaves. Serve by filling leaves with chicken mixture. Sprinkle with nuts. Serve with remaining dressing and lime wedges.

2. Stack lettuce on plates. Top with chicken-carrot mixture. Sprinkle with chopped nuts. Serve with remaining dressing and lime wedges. Serves 4.