Sunday Asian Chicken Salad

Serves 6

Kirstin McAuley

Another salad that we like! Filling!

ingredients

Salad

3 whole chicken breasts, roasted and cooled
6 celery stalks, thinly sliced
3 C shredded red cabbage
3 C shredded green cabbage
2 cucumbers, peeled, seeded, and thinly sliced
1-1 1/2 C peanut dressing
1 head curly red lettuce
1/4 C roasted peanuts, crushed
1/2 C roasted sesame seeds
Cilantro leaves
Mandarin orange slices

Peanut Dressing

1 bunch cilantro
1/4 C mint leaves
Juice of 2 limes
2 oz. gingerroot, peeled
2-3 Tbsp. toasted sesame oil
4 Tbsp. mirin or sherry
5 Tbsp. soy sauce
1 tsp. hot chili paste or 2 jalapeño peppers
1 C chunky peanut butter
1/2 C peanut oil

directions

Salad

In a large bowl shred the chicken and toss with celery, red and green cabbage, and cucumber. Mix in the peanut dressing a little at a time. Arrange red lettuce leaves on a platter and gently mound the chicken salad on top. Sprinkle with peanuts and sesame seeds and garnish with cilantro leaves and mandarin orange slices.

Peanut Dressing

Blend well in a food processor the cilantro, mint, lime juice, and gingerroot. Add sesame oil, mirin, soy sauce, chili paste and peanut butter. Add peanut oil and blend. Keeps for 4 weeks in tightly closed jar in refrigerator. Makes about 2 C.