Oriental Chicken Salad

4 whole boneless chicken breasts, poached, skinned and cut into ¼ inch wide strips
1 sweet red pepper, cored, seeded, and cut into julienne
1 small jicama, peeled and cut into julienne
1 can (5 oz.) water chestnuts, drained and halved
5 scallions, cut into julienne
4 dozen snow peas, trimmed, stringed, and blanched briefly in boiling water
¾ c. toasted cashews
2 T. minced fresh parsley
2 cloves garlic, minced
½ c. bottled teriyaki sauce
¼ c. sesame oil
¼ c. safflower oil
¼ c. tahini (sesame paste)
2 T. rice vinegar
2 T. dry sherry
1 T. brown sugar
2 t. ground coriander
few drops hot chili oil
3 T. toasted sesame seeds

Combine the chicken, red pepper, jicama, water chestnuts, and scallions in a large mixing bowl. Add the snow peas and cashews. Process the parsley and garlic in a food processor fitted with a steel blade. Add the teriyaki sauce, sesame oil, safflower oil, tahini, vinegar, sherry, brown sugar, coriander, and chili oil. Process until smooth. Pour the dressing onto the salad and toss thoroughly. Sprinkle with the sesame seeds. Refrigerate several hours before serving.

Serves: 6-8

Source: Silver Palate Good Times Cookbook

Prepared by: Margo for the June 2002 meeting.