Indonesian Chicken Salad with Dave’s Spicy Dressing
Serves: 6

Dressing
2 Tablespoons chile paste
1 Tablespoon crushed red chile
6 Tablespoon warm water
6 Tablespoon creamy peanut butter
3 Tablespoons rice vinegar
3 Tablespoons rice wine
2 Tablespoons soy sauce
1 Tablespoon fresh ginger

Salad
2 boneless chicken breasts, skin removed, cut in strips
6 Tablespoon chile oil
1 Tablespoon sesame oil
2 oz rice noodles
2 oz bean sprouts
1/2 cucumber, peeled and julienne
1/4 cup peanuts, chopped
Mixed salad greens


Combine the chile paste, crushed chile, water, peanut butter, vinegar, wine, soy sauce, and
ginger and set aside. Heat the chile oil and sesame oil until very hot and stir-fry the
chicken strips until done. Remove and drain. Add the rice noodles and fry until brown.
Remove and drain. Arrange the greens on individual plates. Layer the rice noodles,
bean sprouts, cucumber, and chicken. Top with some of the peanut dressing, garnish
with the peanuts and serve with extra dressing on the side.