Ginger chicken salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Roasted or bbq'd chicken |
| 12 | ounces | Spinach or romaine lettuce |
| 1 | cup | Bean sprouts |
| 1 | Yellow bell pepper | |
| Seeded and slivered | ||
| ½ | cup | Toasted almonds |
| ¾ | cup | Thinly sliced sweet red |
| Ginger | ||
| Optional...Enoki Mushrooms | ||
| 3 | tablespoons | Red wine vinegar |
| 1 | tablespoon | Light soy sauce |
| 2 | tablespoons | Oriental sesame oil |
| 1 | tablespoon | Juice from a jar of sweet |
| Red ginger | ||
| 2 | teaspoons | Hoisin sauce |
| ¼ | teaspoon | Chinese chili sauce |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Minced green onions |
| 1 | tablespoon | Finely minced ginger |
Directions
DRESSING
Discard chicken skin. Remove chicken from bones and cut into bite-sized pieces. Set aside. Bunch greens together and cut into thin slivers. Place all salad ingredients into a large bowl. Mix dressing well. Toss with salad and serve immediately. Source: TV Guide Magazine, July 20th, 1996.