Chinese Chicken & Walnut Salad
Yield: 8 servings
Prep Time: 30 min
A great dressing and big chunks of chicken make this main-dish salad a keeper...
1 cup corn oil (or walnut oil)
1/2 cup Hoisin sauce
1/2 cup soy sauce
1/2 cup red wine vinegar
1 Tablespoon finely chopped garlic
1 Tablespoon finely grated fresh ginger
1/2 cup sesame seeds
1 bunch spinach
1/2 bunch Napa or Chinese cabbage
4 medium carrots, julienned
4 scallions, thinly sliced
2 cups cooked chicken, shredded
1. Combine oil, Hoisin sauce, soy sauce, vinegar, garlic, ginger root, and sesame seeds. Blend well and refrigerate.
2. Wash spinach thoroughly and remove stems. Slice into 1/2-inch strips.
3. Wash and core cabbage. Slice into 1/2-inch pieces. Dry and crisp in the refrigerator.
4. In a large bowl, combine greens, carrots, walnuts, bell pepper, scallions, and chicken. Toss well. Add dressing a little at a time (to taste) and toss again. You may wish to not use all of the dressing.
*Try substituting beef and toasted almonds, or shrimp and toasted pine nuts for the chicken and walnuts.
*Extra dressing may be stored in a covered glass container in the refrigerator.