Saturday, August 05, 2006

If you still need another salad

We have a dear friend Dorothy Watanabe and this is her recipe. It couldn't be easier but sometimes it's the simple things in life that are the best. If it's hot I use a market variety roasted chicken, Costco being the best in my opinion, but you can use leftovers of poached. Lea at Copperpots has a good poaching method.

Chinese Chicken Salad
1 chicken cooked and deboned; chopped into bite size pieces
1 large head of iceberg lettuce; shredded
1 can of sliced waterchestnuts; drained and rinsed
2 bunches green onions; chopped
1/2 cup slivered almonds

6 tablespoons rice vinegar
3 tablespoons sugar
1/3 cup oil (part sesame oil)
1/2 teaspoon salt
2 teaspoons, or more to taste, of ground pepper
Shake and refrigerate

Mix all the ingredients together and pour over dressing to your liking.
Toss and serve immediately.


wheresmymind said...

ummm...I think you need those crunchy noodles on top!

doodles said...

try this salad..because it is excellent I know this for a fact......don't skimp on the pepper.

Annie said...

That looks yummy. I love chicken salad. As a matter of fact, I just made some. I got the recipe from Culinary in the Desert. It has red grapes in it. I might post it as well.