SHREDDED CHICKEN SALAD This is a recipe I have been making for years. I am uncertain of where the recipe came from, but I love it and make it often. 2 boneless skinless chicken breasts 1 head iceberg lettuce 2 red bell peppers 3 scallions 1 cucumber 2 tablespoons peanut butter 2 teaspoons brown rice vinegar 1/4 cup pineapple juice 1 teaspoon soy sauce 1 teaspoon toasted sesame oil 1/2 teaspoon powdered ginger In a skillet bring one cup of salted water to a simmer. Add chicken breasts then cover and cook over low heat for 5 minutes. Turn off heat and let steam for 5 more minutes. Shred chicken with a fork. Cut lettuce and peppers into strips. Slice scallions. Quarter cucumber lengthwise and slice thinly. Combine vegetables and chicken then season with salt. Combine peanut butter, vinegar, juice, soy sauce, oil and ginger in blender. Puree until smooth. Pour vinaigrette over salad.

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