Peanut Dressing	Chinese Barbecue Chicken Salad

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Chinese Barbecue Chicken Salad

Source: St. Louis Post-Dispatch, Oct 4, 1997

Yield: 4 large servings

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Ingredients

• 12 won-ton sheets

• About 2 cups vegetable oil, for frying

• 4 chicken breast halves (about 6 to 7 oz each)

• 4 cups shredded iceberg lettuce

• 2 cups shredded red cabbage

• 2 cups shredded green cabbage

• 2 large carrots, grated

• 1 1/2 cups peanut dressing (see recipe)

• 2 tsp sesame seeds

• 1/4 cup roasted peanuts

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Preparation

Cut won-ton sheets into strips 1/4-inch wide. Deep-fry or pan-fry in vegetable oil until crisp. Drain. (You can make the fried won tons up to 1 day in advance.)

Grill or broil chicken breasts about 8 minutes a side, until texture is firm and insides are not pink. Cut into strips. Set aside.

Combine lettuce, cabbages, carrots and chicken strips. Toss with dressing. Garnish with sesame seeds, roasted peanuts and fried won tons.

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Peanut Dressing

• 1/2 cup soy sauce

• 1/4 cup rice wine vinegar

• 1/4 cup vegetable oil

• 1/4 cup dark (toasted) sesame oil

• 1/4 cup granulated sugar

• 1/4 cup hoisin sauce

• 1 tsp chili garlic sauce

• 1 Tbsp minced fresh ginger

• 3/4 cup plus 2 tsp smooth peanut butter, divided

• 1/4 tsp minced fresh mint leaves

• 1 tsp minced fresh cilantro

Combine soy sauce, vinegar, oils, sugar, hoisin sauce, chili garlic sauce and ginger. Mix well. Put half the peanut butter into a food processor and combine with half of the liquid. Process until smooth. Scrape into a bowl.

Repeat with remaining peanut butter and liquid. Combine the two batches. Stir in mint and cilantro.

Leftover dressing can be refrigerated.

Yield: 2 1/2 cups.