Shredded Chicken Salad
Serves 2
1 cup water
Coarse salt
3 boneless, skinless chicken breast halves (1 pound)
½ head iceberg lettuce (about ½ 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
¼ 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.
Quick Peanut Vinaigrette
Makes about 3/4 cup
(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.