Oriental Chicken Salad Makes 4 servings Dressing (see recipe) 2 skinless and boneless chicken breast halves 1 head of lettuce, broken up (see note) 4 green onions, diced (white part only) 2 tablespoons sesame seeds, toasted (see note) 1/4 cup slivered almonds 1/2 cup sliced mushrooms, or to taste 1 package (3 ounces) ramen noodles (discard seasoning packet)
Prepare dressing, then set aside. Poach chicken in a little water until cooked through, then cool and dice. To assemble, combine chicken with all remaining ingredients except noodles. Mix until combined. Mix in noodles, then top with dressing. Notes: For this salad, use a mix of iceberg with romaine lettuce or iceberg with red and green leaf lettuces. To toast sesame seeds, bake in preheated 300-degree oven 8 to 10 minutes, turning occasionally. You can substitute almonds or sunflower seeds for sesame seeds. Adjust toasting time accordingly. Chinese noodles can be used in place of the ramen noodles. Dressing: 6 tablespoons Marukanrice vinegar (see note) 1/2 cup vegetable oil 1/4 cup sugar Dash of pepper 1/2 teaspoon salt Combine ingredients and mix well. Make in advance and refrigerate. Shake well before adding to salad. Note: Marukan brand of rice vinegar is available locally at some food stores. Other brands can be substituted if desired. The Smileing Chef --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
