3/4 Cup Plain Yogurt
1 TBSP. Smooth Peanut Butter
1 TBSP. Rice-Wine Vinegar
1 ts. Asian Sesame Oil
1-2 Cloves Garlic, minced
1/4 tsp. Ground Corriander
2 Cups Cubed Cooked Chicken Breast
1 1/2 Cups Cooked Rice Noodles
6 Green Onions, Sliced
1 Red Pepper, Thinly Sliced
1 8 oz. Can Water Chestnuts, drained
2 Cups Mixed Salad Greens
4 tsp. Sesame Seeds, toasted
In a medium bowl, combine yogurt, peanut butter, vinegar, oil, garlic and corriander. Add the chicken, noodles, onions, bell pepper and water chestnuts, and toss to coat. Refrigerate with a cover, for 1 hour or more. Serve over the mixed greens and sprinlke with sesame seeds.
*you may also want to add mandarin orange slices, bean sprouts, crushed peanuts, or all of the above to this dish as garnish*
