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Ingredients:


PEANUT BUTTER DRESSING:
2 tablespoons creamy peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
1 tablespoon grated fresh ginger
3/4 teaspoon minced garlic
3/8 teaspoon oriental sesame oil
1/4 teaspoon chili oil

2 chicken breasts (about 1 pound)
Salt and freshly ground pepper

2 ounces rice stick noodles
1/2 carrot, peeled
1/2 celery stalk (check for infestation)
1/2 leek
1/4 fennel bulb, trimmed
1/3 cucumber, peeled and seeded
2 ounces enoki mushrooms, trimmed (check for infestation)
2 green onions, minced

Small spinach leaves, stems removed (thoroughly check for infestation)
Red onion slices (check for infestation)
Green onions (check for infestation)


Directions:


# Mix first 9 ingredients in processor. (Can be prepared 1 day ahead. Cover and store at room temperature.)
# Preheat oven to 400°F.
# Season chicken with salt and pepper.
# Place on baking pan and bake until just springy to touch, about 22 minutes.
# Cool.
# Soak rice stick noodles in hot water to cover until softened, about 30 minutes.
# Skin and bone chicken; cut into julienne.
# Place in large bowl.
# Cut carrot, celery, leek, fennel and cucumber into julienne.
# Add to chicken.
# Drain noodles well and cut into 2-inch pieces.
# Add to chicken.
# Mix in mushrooms and minced green onions.
# Arrange spinach on plates. Top with chicken mixture.
# Garnish with red and green onions and serve, passing peanut butter dressing separately.



Source: Rivka

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