Sesame Chicken Salad

• 1/4 pound vermicelli
• 1 cup plus 3 tablespoons canned low-sodium chicken broth or homemade stock
• 3 scallions including green tops, cut into 1/4-inch slices
• 1/4 teaspoon salt
• 1 1/3 pounds boneless, skinless chicken breasts (about 4 )
• 1 tablespoon chopped fresh ginger
• 4 cloves garlic, chopped
• 2 tablespoons tahini (sesame-seed paste)
• 1 tablespoon Asian sesame oil
• 2 teaspoons sugar
• 2 1/2 tablespoons cooking oil
• 1/8 teaspoon dried red-pepper flakes
• 3 tablespoons soy sauce
• 1/2 teaspoon fresh-ground black pepper
• 2 cucumbers, halved lengthwise, peeled, and seeded

1. In a pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Drain. Rinse with cold water; drain thoroughly.
2. In a medium saucepan, combine the 1 cup broth, one third of the scallions, and the salt. Bring to a simmer, add the chicken, stir, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken from the saucepan and shred it.
3. In a blender, puree the remaining 3 tablespoons broth, the ginger, garlic, tahini, sesame oil, sugar, cooking oil, red-pepper flakes, soy sauce, and pepper. Put the cucumber halves cut-side down and slice them lengthwise into thin strips.
4. To serve, put the vermicelli on plates or in bowls. Scatter each serving with a layer of cucumber strips and then top with the shredded chicken. Pour the sesame sauce over the chicken and sprinkle with the remaining scallions.
5. Wine Recommendation: The bold flavors of the salad will be complemented by the acidity and slight sweetness of a German kabinett riesling from the Mosel-Saar-Ruwer.

vermicelli, chicken broth, green tops, salt, chicken breasts, fresh ginger, garlic, tahini, asian sesame oil, sugar, cooking oil, redpepper, soy sauce, freshground black pepper, cucumbers

Taken from www.myrecipes.com/recipe/sesame-chicken-salad-0 (may not work)