Chicken Salad with Tahini Sauce
 

Chicken Salad with Tahini Sauce
Connie G
Ingredients:

¸12 ounces skinless, boneless chicken breast halves
6 to 10 green onions
2 small carrots
1/4 cup tahini (sesame paste)
3 tablespoons soy sauce
3 tablespoons red wine vinegar
2 tablespoons salad oil
2 teaspoons sugar
1/2 to 1 teaspoon chili oil or crushed red pepper
1 clove garlic , minced
1 to 2 tablespoons brewed tea, cooled or water (optional)
4 to 6 cups shredded bok choy, romaine, or Chinese cabbage
2 to 3 tablespoons peanuts

Directions:

Rinse chicken; pat dry with paper towels. Place the chicken on the
unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for
12 to 15 minutes or till tender and no longer pink, turning once. Cut
chicken into thin, bite-size strips. Cut onions and carrots into
julienne strips. In a large bowl combine the cooked chicken, onions,
and carrots. Cover and chill till serving time. For dressing, stir
together the tahini, soy sauce, vinegar, salad oil, sugar, chili oil,
and garlic. If necessary, thin with brewed tea or water. To serve,
divide greens among 4 plates or place on a serving platter. Place
chicken mixture atop greens. Top with dressing and sprinkle with
peanuts. Makes 4 main-dish servings.

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