Vietnamese Chicken Salad With Hot Tahini Sauc

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Vietnamese Chicken Salad With Hot Tahini Sauc

salads, sauces, chicken, vietnamese

----DRESSING----
2 single chicken breasts, whole skin removed
8 single green onions; julienne
5 cup bok choy; shredded
2 tablespoon peanuts
1/4 cup tahini
1 1/2 tablespoon chinese hot oil
3 tablespoon soy sauce
1/4 cup peanut oil
3 tablespoon red wine vinegar
2 teaspoon sugar
1 small carrot; julienned
1 garlic clove; minced

Cook the chicken. Cool and cut into thin strips. Cut onions and carrot into thin julienned 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. This is a wonderful spicy dressing and it is best served on the side so that diners can adjust the heat level to their own preference.