Vietnamese Chicken Salad with Tahini Sauce

Servings:

6 Servings

Listed in Categories:

2 Whole chicken breasts
-skin removed
6 To ten green onions
1 Small carrot
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
1 Garlic clove, minced
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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---------- Recipe via Meal-Master (tm) v8.05

Title: Vietnamese Chicken Soup
Categories: Soup
Yield: 6 Servings

6 c Chicken broth
2 Carrots, thinly sliced
2 Celery stalk, thinly sliced
1/4 lb Chicken breast (about 1),
-coarsely chopped
1 Clove garlic, minced
1/8 pk (500g) twisted vermicelli
4 Green onions, thinly sliced
1 c Snow peas, cut, in bite size
-pieces
1/8 ts Soy sauce
1/8 ts Ginger
Salt and pepper

In saucepan, bring broth to a boil. Add carrots, celery, chicken, garlic
and vermicelli. Simmer for 10 minutes, stirring occasionally. Add green
onions, snow peas and ginger. Simmer for 2 minutes. Add soy sauce. Season
to taste with salt and pepper. I usually double this recipe and use 2-4
garlic cloves and more ginger and soy sauce.
Posted to MC-Recipe Digest V1 #467 by sewin on Feb 02,
1997.