Chinese Chicken Salad
|Vegetable oil||6 Tablespoon|
|Asian sesame oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), coarsely chopped (Large Cloves)|
|Rice vinegar/White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Peanut butter/Unsalted roasted peanuts||1⁄3 Cup (5.33 tbs)|
|Dried red pepper flakes||1 Teaspoon|
|Cooked diced chicken||4 Cup (64 tbs) (3/4 Inch)|
|Kirby cucumbers||3 Medium|
|Boston lettuce leaves/Romaine lettuce||16 , rinsed and dried|
1. Combine the vegetable and sesame oils, garlic, vinegar, sugar, peanut butter, and red pepper flakes in a blender or food processor and puree. Transfer the mixture to a mixing bowl and add the chicken.
2. Thinly slice the cucumbers and grate the carrots, and toss them with the chicken. Season to taste with salt.
3. Tear the lettuce leaves into large pieces and arrange them in a wreath on a platter. Center the chicken salad in the middle. Toss the lettuce and salad together before serving.