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.

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