4 whole boneless chicken breasts (8 halves), poached, skinned and cut into
1/4 inch strips
1 sweet red pepper and or yellow pepper, julienned
1 sm. jicama, peeled and cut julienne (optional)
1 (5 oz.) can water chestnuts, drained and halved
5 scallions cut julienne (with greens)
4 dozen snow peas, trimmed and blanched
2 cloves garlic, minced
2 tbsp. minced parsley
1/4 c. tahini
1/4 c. safflower oil
1/2 c. teriyaki sauce
1/4 c. sesame oil
2 tbsp. rice vinegar
2 tbsp. dry sherry
1 tbsp. brown sugar
2 tsp. ground coriander (optional)
Few drops chili
Oil (optional)
3 tbsp. toasted sesame seeds
3/4 c. toasted cashews

Combine chicken, peppers, jicama, water chestnuts and scallions; add snow peas and cashews. Process (or in blender) parsley and garlic; add teriyaki, sesame oil, safflower oil, sesame paste (tahini), vinegar, sherry, brown sugar, coriander and chili oil. Process until smooth. Pour onto chicken and toss (may not need all of it so add to taste). Sprinkle with sesame seeds and refrigerate several hours. Serves 6. Great picnic fare.