Instructions: Heat 2 tablespoons of oil in wok or large skillet, add chicken. Stir-fry over high heat for 4-5 minutes or until done. Remove chicken with slotted spoon.

Add carrots and red pepper and stir-fry for 4-5 minutes. Return chicken to skillet to keep warm.

Mound lettuce on the serving platter.

In a jar, combine 1 cup oil, vinegar, soy sauce, peanut butter, garlic and red chiles. Shake well until peanut butter is dissolved.

Place chicken and vegetables on lettuce. Garnish with cilantro, peanuts and shrimp.

Just before serving, pour desired amount of dressing over salad. Save extra dressing for another occasion.

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