Spicy Tahini Chicken Salad

1/4 cup chopped onion

1 clove garlic, minced

1 tsp sesame oil

2 Tbsp chopped lemon grass

1 tsp Oriental chili paste

2 tsp soy sauce

2 tsp freshly grated ginger

1/2 tsp each ground cumin and coriander

1/4 cup tahini

1 cup yogurt

4 boned chicken breast

Saute onion and garlic in sesame oil until softened. Add lemon grass, chili paste, soy sauce, ginger, cumin and coriander. Cook for 2 minutes. Stir in tahini and cook until melted. Remove from the heat and stir in yogurt.

Grill lightly pounded chicken breast 4 inches away from a high flame until firm. Slice the grilled chicken thinly and toss with the tahini sauce.

Serve over chilled, cooked cellophane noodles.