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    Crisp Asian Slaw and Shredded Chicken in a Light Peanut Dressing

    There are only so many lettuce-based salads you can consume before getting bored of eating like a giraffe. Mix up your menu with this Crisp Asian Slaw with Shredded Chicken in a Light Peanut Dressing for a fun, crunchy spin on the standard salad.

    This recipe makes 4 to 5 entree servings

    Ingredients
    2 medium chicken breasts
    4 cups room temperature water or chicken stock
    2 cloves garlic, minced
    4 tablespoons soy sauce, divided
    3 tablespoons rice vinegar
    1 tablespoon creamy peanut butter
    1 tablespoon water
    1 tablespoon sesame seeds
    2 teaspoons sesame oil
    1 teaspoon grated ginger
    ⅛ teaspoon salt
    ¼ medium jicama, peeled
    2 carrots, peeled
    ½ English cucumber
    1 celery stalk, ends trimmed
    1 red bell pepper, stem and seeds removed
    ¼ cup roughly chopped cilantro leaves, loosely packed
    2 scallions, sliced into thin rounds
    ½ jalapeno, minced
    ¼ cup crushed roasted peanuts
    10 ounce can mandarin orange segments in water or juice, drained
    Optional garnishes: micro greens, roughly chopped mint leaves, lime wedges

    Directions
    Place the chicken breasts in a medium pot with the water or chicken stock, minced garlic, and 2 tablespoons soy sauce. Set the pot over medium-low heat and gently cook until the chicken breasts reach an internal temperature of 165 degrees Fahrenheit; about 15 minutes, depending on their thickness. Transfer the chicken breasts to a plate or cutting board to cool.

    Meanwhile, make the dressing in a very large bowl by whisking together the remaining 2 tablespoons soy sauce, rice wine vinegar, peanut butter, 1 tablespoon water, sesame seeds, grated ginger, and salt. Remove and set aside ¼ cup (4 tablespoons) of dressing.

    Use a mandoline or or knife to cut the jicama, carrot, English cucumber, celery stalk, and red bell pepper into matchsticks then add them to the large bowl of dressing. Toss the vegetables with the sliced scallion, minced jalapeno, crushed peanuts, and mandarin orange segments.

    Use two forks to pull the poached and cooled chicken breasts into thin strands. Toss the shredded chicken with the dressing that you set aside earlier.

    Plate a large mound of the vegetable salad on 4 to 5 plates then top each with a small mound of the shredded chicken. Garnish with micro greens, mint leaves, and a lime wedge.

    Kerry Stantonhttp://chefkerrystanton.com
    Kerry Stanton is a recipe writer, culinary instructor, and restaurant consultant. She writes for Dirty Water Media and the Boston Herald.“I will not settle for anything less than exceptional food at every meal. This doesn’t mean that I demand excessive extravagance or prized ingredients for breakfast, lunch and dinner - I just want well-cooked, properly seasoned food, presented beautifully. I think we all deserve this much.”

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