Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 boned and skinned chicken
: breast halves
1/2 c Teriyaki sauce -- (recipe
: included)
1 c Peanut Sauce -- (recipe
: included)
8 oz mixed greens
: or your choice of salad
: mixture
1/4 c green and white scallions --
: thinly sliced/rings
1/4 c cilantro -- coarsely
: chopped
: Japanese Vinaigrette
: black and white sesame
: seeds

1. Skewer chicken as desired. If using wooden skewers, soak in water
to p revent skewers from burning. 2. Drizzle chicken with Teriyaki
Sauce. Place on hot charcoil broiler and thoroughly cook chicken
until tender. 3. Plate presentation: Garnish plate with lettuce
mixture spooned with Ja panese Vinaigrette. Drizzle Peanut Sauce
(warmed) on chicken and plate. G arnish with a sprinkle of scallions,
cilantro, and sesame seeds.

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NOTES : Throw these chicken shewers on the barbe' and drizzle them
with t eriyaki sauce. As they cook, the sauce will blacken the
chicken. The Ja panse peanut sauce, traditionally used for dipping,
makes an artful garni sh at the Mission Cafe in San Diego.

Recipe By : Marla Reif Fay Nakanishi of Mission Cafe, San Diego

Date: 09/26/96

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