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© Meredith Corporation. All rights reserved. Used with permission.
Place the chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 minutes or until tender and no longer pink, turning once. Cut chicken into thin, bite-size strips. Cut onions and carrots into julienne strips. In a large bowl, combine the cooked chicken, onions and carrots. Cover and chill until serving time.
For dressing, stir together the tahini, soy sauce, vinegar, salad oil, sugar, chili oil (or crushed red pepper) and garlic. If necessary, thin with brewed tea or water. To serve, divide greens among 4 plates or place on a serving platter. Place chicken mixture atop greens. Top with dressing and sprinkle with peanuts.