Recipe - Vietnamese Chicken Salad With Tahini Sauce

2 Whole chicken breasts
skin removed
6 To ten green onions
1 Small carrot
4 To six cup shredded Bok Choy
2 To three tbsps of peanuts
DRESSING: One fourth cup Tahini
1 To two T Chinese Hot Oil
3 tablespoon Soy sauce One fourth cup Of Peanut Oil
3 tablespoon Of red wine vinegar
2 teaspoon Of sugar
1 Garlic clove, minced

This is a wonderful spicy dressing and it is served o the side so that
diners can adjust the heat level to their own preference. Cook the chicken.
Cool and cut into thin strips. Cut onions and carrot into thin 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. Makes 6 servings.

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