1 whole chicken breast; cooked and boned
1/2 lb bean sprouts
2 – 3 green onions
1/2 head lettuce; shredded
1/2 cup sesame seeds
Tear cooked chicken into strips. Blanch bean sprouts by dipping into boiling water about 1 minute. Drain and run under cool water. Combine lettuce, chicken and bean sprouts. Pour dressing over salad and toss well; garnish with toasted sesame seeds, minced green onions and coriander.
Dressing: 1 tsp ginger juice or 1 tsp ginger powder; 2 tsp. Brown mustard; 6 – 8 tblsp soy sauce 2 – 3 tblsp peanut; 2 tsp sesame oil; 1-2 tblsp vinegar; 2 cloves garlic, minced; 3 – 4 tblsp sugar; 1/2 cup chopped green onions. Serve cold. Or
Low Fat: Dressing: ½ cup light soy 2 tbsp rice wine vinegar, 3 tbsp Fat Free chicken broth, 1 clove garlic finely chopped, 1 tsp fresh ginger, 1 pinch sugar ½-1 tsp sesame oil, & chopped green onion.