Oriental Chicken Salad

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                                                 

coriander( Cilantro)

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.


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