Recipe - Vietnamese Chicken Salad With Hot Tahini Sauce

Bonnie Bracey
8 Green onions julienned
GRWP92A
1 small Carrot julienned
2 Chicken breasts whole
5 cup Bok choy shredded
Skin removed
2 tablespoon Peanuts
DRESSING
One fourth cup Tahini
3 tablespoon Red wine vinegar
1 One half tablespoon Chinese Hot Oil
2 teaspoon Sugar
3 tablespoon Soy sauce
1 Garlic clove minced
One fourth cup Peanut oil

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.

Source: ORIGIN UNKNOWN From Bonnie Bracey's Database Downloaded from *P
10/18/1992 Formatted for MM 12/13/1992 by Joe JPMD44A Comiskey

Recipe By :

From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip