Chicken Salad with Tahini Dressing
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
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 until 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 until 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.
Make ahead tip: Prepare dressing; cover and chill up to 12 hours. Stir well
before serving.
