Asian style Chicken salad with spicy peanut sauce

We often bring this salad to pot lucks and people like it so much that they ask us to bring it again and again. You can prepare the chicken and sauce in advance and store in the refrigerator. Then just bring the ingredients and a salad bowl to your party or just put it together right before you leave. You probably will have nothing but an empty bowl at the end of the party :smiley:

Poached chicken:
1.5 lbs chicken breasts
1 green onion cut in half
1 quarter-size slice of fresh gingerroot
crushed with knife
1 T dry sherry or Chinese rice wine
1/2 t salt
1/2 sugar
2 cups water

Bring ingredients to boil in covered saucepan. Add chicken, slow simmer for 10m, turn chicken breasts over, simmer 10 m. Drain and remove chicken and set aside to cool. Shred chicken into strips by hand. Make sauce next.

1 1/2 T creamy peanut butter
2 1/2 T cooking oil
1 T soy sauce
1 T sugar
2 t white vinegar
1/2 sesame oil
1/4-1/2 t cayenne pepper

Place all ingredients in blender (or shake well).

1-3 Cups shredded iceberg lettuce
1 T minced green onion
1 T chopped cilantro

Arrange shredded chicken on top of iceberg lettuce. Top with peanut sauce. Sprinkle on garnish of green onion and cilantro.