Chinese Chicken Salad (06.02.14)

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  • 1/3 cup rice vinegar (unseasoned)
  • 1/4 cup low sodium soy sauce
  • 3 tablespoons honey
  • 2 teaspoons sesame oil
  • 1/3 cup peanut or canola oil
  • 1 clove garlic, peeled and roughly chopped
  • 1 inch square piece fresh ginger, peeled and roughly chopped
  • 2 cups chicken, cooked, shredded
  • 1/2 head iceberg lettuce, chopped
  • 1 red bell pepper, thinly sliced
  • 2 scallions, white and green parts, thinly sliced
  • 1 cup mandarin oranges
  • 1 can (8 oz.) water chestnuts, sliced
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup chow mein noodles
  • Salt and Pepper, to taste

For the dressing, combine the first 7 ingredients in a blender or food processor; blend until smooth.

Combine the chicken, lettuce, bell pepper, scallions, mandarin oranges, water chestnuts, salt and pepper in a large bowl. Add dressing, little by little, and toss to combine. Top with cilantro and chow mein noodles. Serve immediately.


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