Vietnamese chicken salad with hot tahini sauc
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | xes | Chicken breasts, whole skin removed |
| 8 | xes | Green onions; julienne |
| 5 | cups | Bok choy; shredded |
| 2 | tablespoons | Peanuts |
| ¼ | cup | Tahini |
| 1½ | tablespoon | Chinese Hot Oil |
| 3 | tablespoons | Soy sauce |
| ¼ | cup | Peanut oil |
| 3 | tablespoons | Red wine vinegar |
| 2 | teaspoons | Sugar |
| 1 | small | Carrot; julienned |
| 1 | Garlic clove; minced | |
Directions
DRESSING
Cook the chicken. Cool and cut into thin strips. Cut onions and carrot into thin julienned strips. Mix chicken, onions, carrots and bok choy. Sprinkle peanuts on top. For the dressing, beat tea into tahini in a small bowl then mix in all the remaining dressing ingredients. Serve salad with the dressing on the side. Dressing is very spicy. This is a wonderful spicy dressing and it is best served on the side so that diners can adjust the heat level to their own preference.