Sesame Chicken Salad
Yield: 4 servings (1/2 c. per person)
Vinaigrette:
1/4 c. rice vinegar
1/4 c. low-sodium soy sauce
2 Tbs. creamy peanut butter
1 tsp. dark sesame oil
1 tsp. minced fresh ginger
1 tsp. minced garlic
Salad:
2 1/2 c. chopped cooked chicken breast
2 c. thinly sliced Napa (Chinese) cabbage
1 c. red bell pepper strips
1 c. fresh bean sprouts (mung, the white ones)
1 c. grated carrot
2 Tbs. chopped green onions
1 tsp. sesame seeds, toasted
Combine the vinaigrette ingredients in a bowl with a whisk.
For the salad, combine the chicken and the rest of the ingredients
except the sesame seeds. Drizzle with vinaigrette just when you are ready to
serve the dish, sprinkling with sesame seeds.
Note: Very tasty and cool for a summer evening. I cut the recipe and it made a dinner salad for two. From Cooking Light magazine.