Title: Indonesian Chicken Salad with Peanut Sauce
Categories: Maindish
Yield: 1 Servings

2 1/4 lb Chicken breast boneless
1 1/2 Green onion
1 1/2 Pieces fresh ginger root
1 1/2 tb Sherry
3/4 ts Salt
3/4 ts Sugar
3/4 qt Water
1 1/8 qt Iceberg lettuce shredded
1 1/2 bn Cilantro, chopped
2 1/4 tb Creamy peanut butter
3 3/4 tb Vegetable oil
3 tb Tamari soy sauce
3 tb Sugar
1 tb White vinegar
3/4 ts Sesame oil
3/4 ts Cayenne
1 1/2 ts Green onion, minced

Poach the chicken breasts in a 2-quart pan with the green onion, ginger,
sherry, salt, sugar & water. Bring to just barely boiling, reduce heat
immediately, cover & simmer for 20 minutes. Strain broth & reserve for
another use, if desired. Cool the chicken & shred meat.

Shred the lettuce.

Blend together the peanut butter & vegetable oil. Stir in tamari, sugar,
vinegar, sesame oil, cayenne & minced green onion.

Serve shredded chicken on a bed of shredded iceberg lettuce; drizzle the
peanut sauce over the top & garnish with chopped cilantro.

May be served chilled or at room temperature.

Posted to EAT-L Digest - 17 Jun

Date: Tue, 18 Jun 1996 15:54:19 -0600

From: Ilene Warfield