1 rotisserie chicken (remove skin & bones)
1/2 lb snow peas
4 green onions
1/2 English cucumber, peeled
1/2 large red pepper, seeded
1 cup fresh bean sprouts
2 tbsps toasted sesame seeds
1/4 cup cilantro leaves
1/2 cup creamy peanut butter
3 tbsps soy sauce
2 tbsps red wine vinegar
2 tsps sesame oil
1 tsp grated fresh ginger
1/2 tsp chili oil (or 1/2 tsp canola oil + pinch of cayenne)
1/4 cup chicken stock
salt and pepper to taste
Pull chicken apart into bite size pieces.
In a small saucepan, bring 2 cups water to a boil. Add the snow peas and cook until tender crisp. Immediately drain and plunge into ice water. When the snow peas are cool, drain well and pat dry with paper towel. Slice on the diagonal into ½ inch pieces.
Cut green onions on the diagonal into ½ inch pieces.
Cut cucumber in half lengthwise and dice into ¼ inch pieces.
Cut pepper into ¼ inch by 1 inch pieces.
In a blender, combine peanut butter, soy sauce, vinegar, sesame oil, ginger and chili oil. Blend well.
Add small amounts of chicken stock and blend till the dressing is thin enough to pour. Season with salt and pepper.
In a large bowl combine snow peas, chicken, green onions, cucumber, pepper and bean sprouts. Pour in dressing and gently stir to coat. Just before serving, sprinkle the salad with sesame seeds and cilantro leaves. Serve at room temperature or chilled.