4 med. chicken breasts, skinned
2 tbsp. smooth peanut butter
2 tbsp. orange juice
2 tbsp. soy sauce
1 1/2 tbsp. white vinegar
1 tbsp. sesame oil
2 tbsp. honey
1/4 c. green onion, minced
2 tsp. red ginger or shredded ginger root
4 c. crispy chow mein noodles
2 c. iceberg lettuce, shredded & patted dry
2 tsp. black sesame seeds

Heat 4 cups water to a boil and immerse the chicken breasts. Poach 12 minutes, until tender, then remove and cool. Save the water for stock in another recipe.

In a bowl whisk together the peanut butter, orange juice, other liquid ingredients and ginger. Dice the chicken meat and combine with the crispy noodles, lettuce and green onion in a large bowl. Toss gently, then sprinkle with sesame seeds and dressing. Toss to wet all ingredients and serve immediately. Serves 4 main course salads or up to 8 small servings.