My apologies, the last entry had a some kind of computer glitch with only part of the entry. Here is the complete entry.
I love Chinese Chicken Salads, if on a menu I am always tempted to order it and look no further. The other thing that I love about them is that there are some underlying similarities but so many different kinds of variation that can be done. I think this is the perfect meal to have on a hot summer evening.
Ingredients to Cook Chicken
1 Tablespoon of Chopped Cilantro
5 Slices of Ginger
3 Scallions Sliced
2 Tablespoons of Rice Wine Vinegar
4 Cups of Water
1 to 11/2 Pounds of Chicken
Put all of the ingredients together in a pot and let cook on medium heat for about 15-20 minutes covered. Once chicken has cooked all the way through remove from heat and tear chicken into small pieces. Chill chicken before putting in salad.
Dressing
1/3 Cup of Vegetable Oil
1 Teaspoon of Dry Ground Mustard
2 Tablespoons of Sesame Oil
6 Tablespoons of Rice-wine Vinegar
Salt and Pepper
1 Teaspoon of minced ginger (optional)
Mix all ingredients together. I find easiest to just put them all into a bottle and shape it up.
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Salad
I Head of Lettuce (tore or chopped) (I use usually Romaine or Iceberg)
1 Yellow Bell Pepper Chopped into small Cubes
½ English Cucumber Chopped into small Cubes
2Â Carrots Peeled and Chopped into small Cubes
6 Scallions (6 diced)
1/3 Cup Chopped Cilantro
½ Cup of Sliced Almonds
2 Cups of Shredded Chicken
1 – 2 Tablespoons Cup of Sesame Seeds (optional)
Fried Maifun Noodles or Fried Wontons can also be added.
In a large salad bowl add all ingredients except fried Noodles. Toss the salad with dressing and right before serving at the noodles.