Recipe - Quick Chinese Chicken Salad

Three fourths pound Skinless chicken breasts
2 teaspoon Salt

SAUCE
1 Garlic clove; peeled
1 sl Fresh ginger; peeled
2 Scallions
with green tops trimmed
2 teaspoon Chili bean sauce
2 teaspoon Dark soy sauce
1 teaspoon Sugar
2 teaspoon White rice vinegar
2 teaspoon Sesame paste
=OR= peanut butter
One half teaspoon Salt
One half teaspoon Freshly ground black pepper
2 teaspoon Sesame oil
One half pound Iceberg lettuce
finely shredded

DRESSING
2 tablespoon White rice vinegar

REMOVE THE SKIN FROM THE CHICKEN BREASTS and place breasts in a pot. Put in
enough cold water to cover the chicken, add the salt. Bring the mixture to
a simmer, cook for 5 minutes. Turn off the heat and cover tightly. Let the
chicken sit in the hot water for 10 minutes. While the chicken is sitting,
combine the sauce mixture ingredients together in a blender and set aside.
Toss the lettuce with the white rice vinegar and place on a platter. Remove
the chicken and allow to cool. Pull off the meat, finely shred and toss
with the sauce. Place the chicken with sauce on top of the lettuce and
serve at once.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini