Trader Joe’s Chicken Breast Meat (comes in 40-ounce packages in frozen food section). Use 2 breasts. 3/4 bottle Trader Joe’s Spicy Peanut Vinaigrette with Jalapeno and fresh Cilantro salad dressing (plus 1 TB. for basting on chicken while baking.) 2 TB. Trader Joe’s toasted sesame oil (1 TB. for marinating chicken breasts, and 1 TB. for toasting peanuts) 1 TB. Trader Joe’s Rice Wine Vinegar 10 ounce package Trader Joe’s organic broccoli slaw 1/2 package Trader Joe’s watercress, hydroponically grown, rinsed, and snipped in 1/2-inch lengths 1/3 package Trader Joe’s organic snap peas, rinsed and sliced diagonally in 1/2″ slices 1/2 of a 13-ounce container of Trader Joe’s Old Fashioned Blister Peanuts 1 inch length of fresh ginger, grated 1/2 of a hothouse cucumber, sliced and diced 3 green onions, washed and sliced diagonally 1/4 package of Trader Joe’s mustard flavored won ton strips Begin the night before, or two hours before serving, by baking the chicken at 400 degress in a foil covered roasting pan. Bake the first side of the chicken breasts 20 minutes, and baste with 1 TB. of sesame oil while baking. Turn chicken breasts to other side, and baste with the 1 TB. of the Spicy Peanut Vinaigrette. Bake 15 more minutes, removing foil the last few minutes so that chicken browns. Remove chicken from pan, cover and refrigerate. Slice or dice the chicken (according to personal preference) just before serving salad. About 15 minutes before serving, place the rinsed and drained broccoli slaw in a large serving bowl and toss with watercress pieces and sliced snap peas. Peel and grate ginger. Reserve. Toast peanuts in heavy skillet with 1 TB. toasted sesame oil until golden brown. Then, toss ginger with peanuts. Slice green onions, and dice cucumbers. In medium mixing bowl, stir together the 3/4 bottle of Spicy Peanut Vinaigrette with cucumber and 1 TB. rice wine vinegar. Add sea salt and fresh ground black pepper to taste. Add diced chicken to the salad dressing mixture and toss well. Then pour the salad dressing/chicken mixture over the slaw mixture. Pour ginger/peanuts over the top of the salad, as well as the sliced green onions. Toss salad again until peanuts are well distributed in the salad. Adorn salad with Trader Joe’s mustard flavored won ton strips (found usually in the aisle with the chips). Or, salad may be adorned with fried chow mein noodles, or strips of frozen won ton skins that have been thawed and fried in Trader Joe’s grape seed oil.) This nutritious salad is a crowd pleaser. It always get raves at summer potluck parties. The recipe serves 12-15 at a potluck or six as a main dish. Sheila K. Christensen skytoucher@sbcglobal.net