Chicken Oriental Chicken Salad by Sandy, Baltimore

posted by Sandy in Baltimore 07-20-99 11:04 AM

* Exported from MasterCook *
Oriental Chicken Salad

Serving Size : 8
Categories : Salad-Main Course Chicken Do Ahead

Preparation Method:
1 Red Pepper
1 Yellow Pepper
1 Head Lettuce -- SHREDDED
1/2 Pound Snow Peas
1 Med Can Bamboo Shoots
2 Carrots -- PEELED
1 Small Can Corn - Baby
1 Small Can Water Chestnuts
1/4 Cup Peanut Oil
4 Boneless Skinless Chicken Breast Halves

Stir-Fry Sauce:
1/2 Cup Soy Sauce
2 Tablespoons Sesame Oil
1 Clove Garlic
1 Teaspoon Powdered Ginger
1 Tablespoon Cornstarch

DRESSING Recipe follows

Julienne all vegetables into thin strips.

Store carrots in water and drain when ready to add to the salad.

Trim fat from chicken and cut into 1/4-inch wide strips.

Heat peanut oil in large skillet, add chicken and saute until chicken just turns white.

Mix stir-fry sauce ingredients well.

Add stir-fry sauce and cook until chicken is done and sauce is thickened.

Drain excess sauce from chicken and place chicken in large mixing bowl.

Add vegetables and toss until well mixed.

Add dressing and toss until coated.

Refrigerate and serve cold.

Oriental Salad Dressing
1 Lemon -- JUICED
2 Tablespoons Dijon Mustard
2 Tablespoons Brown Sugar
2 Cloves Minced Garlic
2 Tablespoons Ginger -- FINELY CHOPPED,FRESH
1/4 Cup Red Wine Vinegar
1/3 Cup Sesame Oil
1/3 Cup Vegetable Oil
1/3 Cup Olive Oil

Mix well and serve with salad.

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