Carrot Chicken Salad
Chicken Salads by Carole Lalli

3 whole poached chicken breasts; boned and skinned
1 tb light sesame oil
1/2 lb large shiitake mushrooms; stems removed, cut into 1/4-inch slices
3 carrots; peeled, julienned, and cut in half crosswise
3 scallions; trimmed with about 2 inches of green tops retained, julienned
1 lg red bell pepper; trimmed, seeded, and julienned
1 jalapeno pepper; trimmed, seeded, and slivered lengthwise
1/4 c chicken broth

DRESSING
1/3 c rice wine vinegar
2/3 c light sesame oil
1 tb dark sesame oil; (optional)
1 1 inch piece fresh ginger; peeled and roughly chopped
1 garlic clove; peeled
1/4 c loosely packed cilantro leaves

Shred the chicken, using your fingers; loosely cover and set aside. Place a skillet or saute' pan over medium-high heat; add the sesame oil. Add the mushrooms and cook, stirring for about 2 minutes; the mushrooms should be just softened and lightly browned. Add the carrots, scallions, red pepper, jalapeno, and broth; turn the heat up to high, cover and cook for about 1 minute, shaking the pan. This is just to soften the vegetables slightly. Remove from the heat and toss immediately with the shredded chicken. Combine all the ingredients for the dressing in the work bowl of a food processor and whirl to combine well, but do not overblend. Toss the dressing with the chicken and vegetables and serve at once. Serves 6. Note: This is nice served in lettuce cups and accompanied by rice salad.