Instructions: Poach the chicken breasts in a 2-quart pan with the green onion, ginger, sherry, salt, sugar & water. Bring to just barely boiling, reduce heat immediately, cover & simmer for 20 minutes. Strain broth & reserve for another use, if desired. Cool the chicken & shred meat.

Shred the lettuce.

Blend together the peanut butter & vegetable oil. Stir in tamari, sugar, vinegar, sesame oil, cayenne & minced green onion.

Serve shredded chicken on a bed of shredded iceberg lettuce; drizzle the peanut sauce over the top & garnish with chopped cilantro.

May be served chilled or at room temperature.

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