Asian Chicken and Cabbage Salad

Total time: 30 minutes
   Shredded cabbage with a creamy peanut butter dressing is the base for this chicken salad.  Sprinkled with sliced (or slivered) almonds and sesame seeds, it has a definite 'Asian' flavor.

 Ingredients:

• The Chicken:
• 2 chicken breasts, boneless, skinless
• 1 tbs soy sauce
• 1 tbs walnut or sesame oil
• 1 tbs peanut butter
• 1 tbs sherry vinegar
• 2 tbs olive oil
• 1/2 tsp chili powder
• 1/4 tsp dried, powdered ginger
• 1/2 tsp garlic powder
• The Salad:
• 1/3 cup (2.4oz, 65gr) quinoa
• 2/3 cup (5oz, 150ml) chicken stock
• 3 cups shredded cabbage
• 1 carrot
• 1/2 green or red bell pepper
• 3oz (90gr) snow peas (mangetout)
• 1 tbs fresh snipped chives   substitute 1 tsp dried
• 1 tbs toasted sesame seeds
• 1/4 cup sliced almonds
• Peanut Dressing:
• 1 tbs brown sugar
• 2 tbs peanut putter
• 3 tbs sherry vinegar
• 1 tbs fresh parsley     substitute 2 tsp dried
• 1 tbs oil - sesame or walnut
• 2 tbs salad olive oil
• 1 tbs soy sauce

 Instructions:

• Cook quinoa in stock for 15 minutes, fluff when done and set aside.
• The chicken:
• Put soy sauce, walnut oil, peanut butter, vinegar, 1 tbs olive oil, chili powder, ginger and garlic in a small bowl.  Whisk well to combine.
• Slice chicken breasts into strips and toss with marinade. 
• Allow to marinate for 15 minutes while you make the rest of the salad. 
• When ready, heat remaining 1 tbs olive oil in a nonstick skillet over medium-high heat. 
• When sizzling, add chicken and stir-fry 4 - 6 minutes, or until done. 
• The salad:
• Shred cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then, cutting across, slice very finely: 1/16" - 1/8" (.3cm).  Do not use the core of the cabbage - you'll recognize it when you see it.  
• Slice the carrot into paper thin strips using the vegetable peeler.  
• Julienne the pepper. 
• Trim snow peas and slice, at an angle, into pieces about 3/4" (2cm) long. 
• Snip chives. 
• Make the Dressing. 
• To assemble:
• Put cabbage, carrot, pepper, snow peas and chives into a large salad bowl. 
• Add the dressing and toss well. 
• Add quinoa, and toss to combine. 
• Allow to rest and the flavors to blend while cooking the chicken. 
• When the chicken is done, arrange on the salad, sprinkle with sesame seeds and almonds, serve.
• Peanut Dressing:
• Put all ingredients in small bowl and whisk well.

Note: Toast sesame seeds in a dry, nonstick skillet, over medium-high heat, 3 - 6 minutes. Start flipping them or shaking the skillet after 1 - 2 minutes and remove as soon as light brown.