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

Dressing
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.

3 comments:

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.