Recipe: Chinese Chicken Salad for Two
"A tangy, mildly spicy dressing and crisp noodles turn ordinary chicken and vegetables into a delectable Chinese chicken salad...."
INGREDIENTS
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3cups shredded iceberg or romaine lettuce or Napa cabbage, or a combination
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1/2 small red bell pepper, seeded and cut into julienne (about 1/2 cup)
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1 small carrot, peeled and shredded or cut into julienne (about 1/3 cup)
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2 scallions, sliced thin (about 1/4 cup)
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1/2 cup loosely packedcilantro leaves (left whole)
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6-8 ounces cooked chicken breast, shredded or cut into bite size pieces
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1/3 cup toasted blanched slivered almonds, divided use
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2/3 cup crisp rice chow mein noodles (see note)
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Dressing:
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1 teaspoon orange juice concentrate
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1-1/2 teaspoons grated fresh ginger
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1 teaspoon soy sauce
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2 tablespoons rice vinegar
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1 tablespoon commercial or homemade Thai sweet chili sauce (see note)
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1 teaspoon hoisin sauce
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1 tablespoon toasted sesame oil
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1 tablespoon neutral vegetable oil
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