Chicken salad with tahini sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Skinless, boneless, chicken breast halves |
| 10 | 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 | To 1 t chili oil OR | |
| ½ | To 1 t crushed red pepper | |
| 1 | Clove Garlic, minced | |
| 1 | To 2 T brewed tea, or water | |
| 4 | To 6 cups bok choy, romaine or chinese cabbage | |
| 3 | tablespoons | Peanuts |
Directions
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