Shredded Chicken Salad
2 skinned and boned Chicken breasts
2 red bell peppers
1 head iceberg lettuce
2 tablespoons peanut butter
¼ cup pineapple juice
1 teaspoon soy sauce
1 tablespoon toasted sesame oil
2 teaspoons brown rice vinegar
½ teaspoon powdered ginger
1 cup salted water
Put salted water in the wok and bring it to boil. Add chicken breasts to the boiling salted water and lower the heat. Cover the wok and cook it for 5 minutes. After five minutes turn off the heat but let it steam for 5 minutes. Now remove the chicken and shred it with the help of fork.
Keep the shredded chicken aside, cut peppers and lettuce into thin strips. Finely cut the scallions cut the cucumber into four lengthwise and make thin slices. In a bowl combine all the vegetables and chicken and put salt to taste.
Take pineapple juice, vinegar, soy sauce, peanut butter, ginger and oil and put it in a blender. Blend it together till it turns into a smooth puree. Pour this vinaigrette over the salad and serve.