Shredded Chicken Salad

Serves 2

1 cup water

Coarse salt

3 boneless, skinless chicken breast halves (1 pound)

head iceberg lettuce (about pound), quartered, cored, and thinly sliced

1 red bell peppers, cored seeded deveined and cut into 1/4-inch-thick strips

1 cucumber, scrubbed, quartered lengthwise, seeds removed, and thinly sliced

6 scallions, thinly sliced crosswise

Quick Peanut Vinaigrette

2 tablespoons chopped unsalted peanuts

C soy sauce

1. Bring the water to a boil in a medium skillet. Add soy sauce and 3 diced green onions, and the chicken. Cover, and cook over low heat for 5 8 minutes. Remove from heat, and let steam for 5 minutes. Remove chicken from skillet and let stand until cool enough to handle. Shred chicken with a fork or fingers into large bite size pieces.

  1. In a large bowl, toss the chicken, lettuce, bell peppers, cucumber, scallions, and vinaigrette. Taste, and adjust for seasoning. Sprinkle with chopped peanuts

Quick Peanut Vinaigrette

Makes about 3/4 cup

  1. tablespoons unsalted peanuts

(try peanut butter to avoid gritty texture)

1/4 cup rice-wine vinegar

1 tablespoon soy sauce

Juice of 1 lime

1/2 teaspoon toasted sesame oil

1/2 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

3 tablespoons vegetable oil

2 tablespoons water (optional, if needed)

1. In a blender, purée the peanuts, vinegar, soy sauce, lime juice, sesame oil, salt, and pepper. With the machine running, add oil in a slow steady stream. Continue blending until dressing is thick and emulsified. If the dressing is too thick, thin with a little water.