Ginger chicken salad

Yield: 4 Servings

Measure Ingredient
3 pounds Roasted or bbq'd chicken
12 ounces Spinach or romaine lettuce
1 cup Bean sprouts
1 \N Yellow bell pepper
\N \N Seeded and slivered
½ cup Toasted almonds
¾ cup Thinly sliced sweet red
\N \N Ginger
\N \N 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
\N \N Red ginger
2 teaspoons Hoisin sauce
¼ teaspoon Chinese chili sauce
½ teaspoon Salt
3 tablespoons Minced green onions
1 tablespoon Finely minced ginger

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.

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