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SALAD: Shredded Chicken Salad




Source of Recipe


magnolia lane at rc and jen


List of Ingredients




2 boneless, skinless chicken breasts
1 head iceberg lettuce, shredded or cut into strips
2 red bell peppers, sliced into strips
3 scallions, sliced
1 cucumber, quartered and thinly sliced
2 T. unsalted peanuts, chopped
Peanut Vinaigrette (recipe below)



Recipe



Bring 1 c. salted water to a simmer in a skillet. Add chicken, cover, and cook over low heat for 5 minutes. Turn off heat, let steam 5 minutes. Shred chicken with fork. Combine/toss all ingredients.

Peanut Vinaigrette:

In blender, puree until smooth:

4 T. unsalted peanuts
juice of 1 lime
1/4 c. rice-wine vinegar
1 T. soy sauce
2 T. water
1/2 t. toasted sesame oil
1/4 t. salt
1/4 t. pepper
1 t. sugar (optional)

While blender is still running, add 3 T. vegetable oil and continue blending until dressing is emulsified and slightly thickened.

Also good on cooked and chilled Ramen noodles (no seasoning packet) and on vegetables.