Title: Asian Chicken Salad
Categories: None
Yield: 4 Servings

1 1/2 lb Boneless; skinless chicken
-thighs or breasts
3 tb Soy sauce
1 1/2 tb Peanut butter or tahini;
-(ground sesame paste)
1 ts Asian sesame oil
1 sm Clove garlic; peeled
A few drops of hot sauce;
-like Tabasco
Salt and freshly ground
-black pepper to taste
1/4 ts Sugar
1 tb Rice or other vinegar
1 Cucumber
1/4 c Minced cilantro leaves.

Time: 30 minutes (or longer if you want to serve it cold)

1. Start a charcoal or gas grill, or preheat the broiler. Cut the chicken
meat into 1/2- to 1-inch chunks, and thread it onto skewers. Put the
skewers on a plate, and drizzle with 2 tablespoons of the soy sauce.

2. In a blender, combine the remaining soy sauce with the peanut butter,
sesame oil, garlic, hot sauce, salt, pepper, sugar and vinegar. Turn the
blender on, and add hot water, a teaspoon at a time, until the mixture is
smooth and creamy. (You will not need more than 3 teaspoons of water.)

3. Grill or broil the chicken, turning once or twice. Total cooking time
will be 6 to 8 minutes for breasts, 10 to 12 minutes for thighs. Meanwhile,
peel the cucumber (if it is waxed), slice it in half the long way, and
scoop out the seeds with a spoon. Cut it into 1/2-inch dice, and combine in
a bowl with the sauce. When the chicken is done, toss it with the sauce and
cucumber. Taste, and adjust seasoning if necessary; then, serve hot or
cold, garnished with the cilantro.

Yield: 4 servings.

Posted to JEWISH-FOOD digest by NSherma@aol.com on Aug 19, 1998, converted
by MM_Buster v2.0l.