Vietnamese chicken salad with tahini sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| - Bonnie Bracey GRWP92A MM:MK VMXV03A | ||
| 2 | Whole chicken breasts skin removed | |
| 6 | To ten green onions | |
| 1 | Small carrot | |
| 4 | To six c shredded Bok Choy | |
| 2 | To three tbsps of peanuts | |
| ¼ | cup | Tahini |
| 1 | To two T Chinese Hot Oil | |
| 3 | tablespoons | Soy sauce |
| ¼ | cup | Of Peanut Oil |
| 3 | tablespoons | Of red wine vinegar |
| 2 | teaspoons | Of sugar |
| 1 | Garlic clove, minced | |
Directions
DRESSING:
This is a wonderful spicy dressing and it is served on the side so that diners can adjust the heat level to their own preference. Cook the chicken. Cool and cut into thin strips. Cut onions and carrot into thin 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. Makes 6 servings.