Very similar to sesame noodles, this chicken salad can be eaten in little lettuce cups or as a wrap.
Picnic friendly and easy to put together.
Sesame Chicken Salad Recipe
Prep time: 30 minutes
- 5 boneless, skinless chicken breasts
- 1 cup chicken broth
- 1/2 cup peanut butter
- 1/2 cup hot water
- 2 cloves garlic, minced
- 2 scallions, sliced into rounds
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 1 teaspoon sugar
- 2 teaspoons sriracha (or other hot sauce)
- 1 red pepper, julienned
- 1 cup snow peas, julienned
Poach the chicken breasts in the broth until cooked through. Let cool until you can handle, then shred. Save the broth for soup or discard.
Mix the peanut butter, hot water, garlic, scallions, soy sauce, vinegar, sesame oil, sugar and sriracha together. Toss with the chicken.
Add the red pepper and snow peas. Keep cold until ready to serve.
Complete the Meal: A dry Riesling, like Dr. Heyden Oppenheimer Riesling Kabinett ABINETT, Rheinhessen goes great with Asian and spicy food. It’s available at Schaefer’s for about $17.
1 head of garlic
1 bunch scallions
1 red pepper
8 ounces snow peas
5 boneless skinless chicken breasts (or a shredded rotisserie chicken)
Rice wine vinegar