Asian Chicken Salad with Spicy Satay Sauce

Fusion at its Best

0.3 cup 90 ml   natural peanut butter
0.25 cup 60 ml   water
0.25 cup 60 ml   soy sauce
3 tbsp 45 ml   hoisin sauce
2 tbsp 30 ml   rice wine vinegar
1 tbsp 15 ml   sesame oil
4 cloves   garlic, minced
1.5 tsp 7 ml   ginger, minced
1   chili peppers, serrano or habenero
2 tsp 10 ml   chinese chili paste
2 large   chicken breasts
4 cups 1000 ml   asian cabbage, shredded
3 stems   cilantro, chopped
4   green onions, chopped
0.25 cup 60 ml   peanuts
1. Satay Sauce: In medium bowl combine peanut butter, water, soy sauce, hoisin sauce, and vinegar. Whisk until smooth. Add sesame oil, garlic, ginger, chilies, and chili paste. Mix well. Set aside.

2. Place chicken in a large pot and cover with cold water. Bring to boil and cook about 3 minutes. Remove from heat and cover. Let stand until cool.

3. Shred chicken. Place cabbage, cilantro and green onions in bowl with chicken. Spoon sauce over and sprinkle on peanuts.

4. Both satay sauce and chicken can be made ahead. Salad can be made ahead if cilantro and green onions are added right before serving.