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This worked great for a light dinner.  You can use it either as a light
salad by combing the chicken with the vegetables, or julianne the
vegetables and make spring rolls with rice paper wrappers.  The sesame
chicken recipe is adapted from the Frugal Gourmet Cooks Three Ancient
Cusines.

Kathy

(Alyssa 3/15/97 - dairy, egg, corn, grape, unidentified EA's;
Thomas 5/30/99 - dairy, egg, corn, grape, wheat/gluten, soy, citrus
(mostly orange), tomato, walnut)


Shredded Sesame Chicken
2 boneless, skinless chicken breasts
    - lightly poached with celery, carrot, onion, peppercorns; cooled and
      shredded.

Dressing:

2 T wheat free Tamari
2 T tahini
1 T sesame oil
1 T cider vinegar
1 t grated fresh ginger
2 cloves garlic, minced

Whisk together ingredients and pour over shredded chicken.

For Sesame Chicken Salad:

1 rib celery, diced
1/2 red pepper, diced
Shredded lettuce

Add celery and pepper to shredded chicken, combine with dressing and
serve on bed of shredded letuce.

For Spring Rolls:

8-10 small Veitnamese spring roll wrappers (rice paper or tapioca)
1 rib celery, sliced very thinly on the bias
1/2 red pepper, thinly sliced
lettuce leaves

Soak spring roll wrappers one at a time in warm water.  When pliable,
place on paper towel and blot dry.  Place lettuce leaf on lower 2/3 of
wrapper leaving space at sides.  place about 1-2 T chicken on top of
lettuce.  Add a few strips of pepper and celery.  Bring bottom of wrapper
up to cover filling and pull back to make compact bundle.  Fold in sides
and roll up.