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.

 

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

2  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.