Preparation Time: 20 Minutes

Cook Time: Minimal

Cut: Cooked Chicken


1 rotisserie chicken (remove skin & bones) or 2 cups of cooked chicken
1 cup (250 ml) snap peas
4 green onions
1/2 English cucumber, peeled
1/2 large red pepper, seeded
1 cup (250 ml) fresh bean sprouts
2 Tbsp (30 ml) sesame seeds
1/4 cup (60 ml) cilantro leaves

1/2 cup (125 ml) creamy peanut butter
3 Tbsp (45 ml) soy sauce
2 Tbsp (30 ml) red wine vinegar
2 tsp (10 ml) sesame oil
1 tsp (5 ml) fresh ginger, grated
2 Tbsp (30 ml) water
1/2 tsp (2.5 ml) sugar
salt and pepper to taste


Pull chicken apart into bite size pieces.Slice snap peas 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 or using a whisk, combine peanut butter, soy sauce, vinegar, sesame oil, ginger, sugar and water.  Blend well.

In a large bowl combine snap 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 . Season with salt and pepper.

Serve at room temperature or chilled.