Mandarin Chicken Salad

• 1 lb. chicken breast
• 3/4 c. creamy peanut butter
• 1/4 c. water
• 1/4 c. lite soy sauce
• 3 Tbsp. white vinegar
• 1/8 c. Oriental sesame oil
• 1/8 c. dry white wine
• 1 tbsp. sugar
• 3/8 c. green onions, thinly sliced
• 1 c. broccoli, blanched
• 1/2 c. red pepper (julienned)
• 1/2 c. celery, thinly sliced
• 1 Tbsp. ginger, grated
• 1/2 lb. angel hair, cooked
• peanuts for garnish

1. Poach chicken in simmered water 10 to 15 minutes or until no longer pink.
2. Drain, set to cool.
3. When cool enough to handle, remove skin and bones and shred (be sure to blanch the broccoli!).
4. Stir water into peanut butter until smooth.
5. Add soy sauce, vinegar, sesame oil, wine and sugar.
6. Stir in 1 tablespoon of onions and ginger mix.
7. Pour over chicken and broccoli-noodles in a large bowl and toss.
8. Garnish with peanuts.

chicken breast, peanut butter, water, soy sauce, white vinegar, sesame oil, white wine, sugar, green onions, broccoli, red pepper, celery, ginger, angel hair, peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=834232 (may not work)