Instructions: Cook chicken and garlic in oil in 10 inch skillet over medium heat until chicken is no longer pink. Add 1/4 cup of the Pace picante sauce, soy sauce, and ginger; continue cooking 3 minutes or until chicken is cooked through. Chill mixture until cold, at least 2 hours. To serve: Combine Romaine and spinach; arrange on serving platter. Combine chicken mixture, cucumber, and cilantro. Whisk together remaining 1/2 cup Pace picante sauce and peanut butter. Toss with chicken mixture; arrange over lettuce mixture. Sprinkle red pepper around edges of chicken mixture; sprinkle center with peanuts, if desired. Serve with additional Pace picante sauce.

Makes 4 to 6 servings.

This super main dish salad tastes like favorite Thai restaurant fare. A sure-fire cure for wilting warm weather appetites, it teams chicken and vegetables with a peanut-ginger-cilantro dressing that takes its garden-fresh jalapeno "punch" from the worlds greatest picante sauce.

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