 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1 cup(s) water |
2 boneless, skinless chicken breast halves (1 lb) |
1 head of iceberg lettuce (about l lb), quartered and thinly sliced |
2 red bell peppers, cut into 1/4 thick strips |
1 cucumber, quartered lengthwise, seeds removed, and thinly sliced |
2-3 scallions, thinly sliced crosswise |
2 tablespoon(s) chopped unsalted peanuts |
quick peanut vinaigrette |
Directions:
1. Bring the water to a boil in a medium skillet. Add a few pinches of salt, and the
2. chicken. Cover, and cook over low heat for 5 min. Remove from heat, and let
3. steam for 5 min. Remove shicken from skillet and let stand until cool enough to
4. handle. Shred chicken with a fork.
5. In a large bowl, toss the chicken, lettuce, bell peppers, cucumber, scallions, and
6. vinaigrette. Taste, and adjust for seasoning. Sprinkle with chopped peanuts.
7. Quick Peanut Vinaigrette
8. tbsp. unsalted peanuts
9. /4 c. rice-wine vinegar
10. tbsp soy sauce
11. Juice of 1 lime
12. /2 tsp. toasted sesame oil
13. /2 tsp. coarse salt
14. /4 tsp. freshly ground pepper
15. tbsp. vegetable oil
16. tbsp. water (only if needed)
17. In a blender, puree the peanuts, vinegar, soy sauce, lime juice, sesame oil, salt
18. and pepper. With the machine running, add oil in a slow steady stream.
19. Continue blending until dressing is thick and emulsifed. If the dressing is too
20. thick, thin with a little water.
|
|