Asian Chicken Salad

So great to see those chives in the garden this time of year…perfect for an Asian chicken salad. If you don’t have any chicken leftovers it’s easy enough to poach a couple of breasts, simply cover with water and simmer for ten minutes then turn off the heat and let them sit for another fifteen before cooling and dicing.

In a small bowl stir together until smooth a tablespoon of peanut butter, a tablespoon of rice wine vinegar, a tablespoon of soy sauce, and two tablespoons of mayonnaise. Hot sauce is optional. In a larger bowl add the chicken, a generous handful of chopped chives, a chopped carrot, a chopped stalk of celery, and a half cup of finely chopped salted peanuts. Before serving pour in the mayonnaise mixture, stir together, then salt and pepper to taste. Crunch away.