| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Vietnamese |
Vietnamese, Salads, Chicken |
6 |
Servings |
INGREDIENTS
|
2 |
Whole chicken breasts |
|
1 |
Small carrot |
|
1 |
Garlic clove, minced |
INSTRUCTIONS
-skin removed
6 To ten green onions
4 To six c shredded Bok Choy
2 To three tbsps of peanuts
DRESSING: 1/4 c Tahini
1 To two T Chinese Hot Oil
3 tb Soy sauce 1/4 c Of Peanut Oil
3 tb Of red wine vinegar
2 ts Of sugar
This is a wonderful spicy dressing and it is served o 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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