1. Bring the water to a boil in a medium skillet. Add a few pinches of salt, and the
chicken. Cover, and cook over low heat for 5 min. Remove from heat, and let
steam for 5 min. Remove shicken from skillet and let stand until cool enough to
handle. Shred chicken with a fork.
2. In a large bowl, toss the chicken, lettuce, bell peppers, cucumber, scallions, and
vinaigrette. Taste, and adjust for seasoning. Sprinkle with chopped peanuts.
Quick Peanut Vinaigrette
4 tbsp. unsalted peanuts
1/4 c. rice-wine vinegar
1 tbsp soy sauce
Juice of 1 lime
1/2 tsp. toasted sesame oil
1/2 tsp. coarse salt
1/4 tsp. freshly ground pepper
3 tbsp. vegetable oil
2 tbsp. water (only if needed)
1. In a blender, puree the peanuts, vinegar, soy sauce, lime juice, sesame oil, salt
and pepper. With the machine running, add oil in a slow steady stream.
Continue blending until dressing is thick and emulsifed. If the dressing is too
thick, thin with a little water.
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