Chicken salad with tahini sauce

Yield: 4 servings

Measure Ingredient
12 ounces Skinless, boneless, chicken breast halves
10 \N Green onions
2 smalls Carrots
¼ cup Tahini (sesame paste)
3 tablespoons Soy sauce
3 tablespoons Red wine vinegar
2 tablespoons Salad oil
2 teaspoons Sugar
½ \N To 1 t chili oil OR
½ \N To 1 t crushed red pepper
1 \N Clove Garlic, minced
1 \N To 2 T brewed tea, or water
4 \N To 6 cups bok choy, romaine or chinese cabbage
3 tablespoons Peanuts

Place chicken on unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 minutes or until tender and no longer pink, turning once. Cut the chicken into thin, bite-sized strips. Cut green onions and carrots into julienne strips. In a large mixing bowl, combine the cooked chicken, green onions and carrots. Cover and chill until serving time. For dressing, stir together tahini, soy sauce, vinegar, salad oil, sugar, chili oil or red pepper and garlic.

If necessary, thin to drizzling consistency with brewed tea or water.

To serve, divide greens among four plates, or place on a serving platter. Place chicken mixture atop greens. Top with dressing.

Sprinkle with peanuts.

Submitted By JOELL ABBOTT On 12-20-95

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