Chinese Chicken Salad #1
| Yield: | 8 Servings |
| Categories: | Salad |
| 6 | lg | Split chicken breasts |
| 1/4 | c | Chicken broth |
| 1/4 | c | Dry sherry |
| 1 | Bunch green onions; including most of tops; sliced | |
| 1 | cn | Sliced water chestnuts; drained |
| 3/4 | c | Sesame seeds |
| 1/2 | lb | Fresh mushrooms; sliced |
| 1/2 | lb | Fresh snow peas; blanched |
| 2 | lg | Ribs celery; thinly sliced |
| Salt and freshly ground pepper to taste | ||
| GINGER-SHERRY DRESSING | ||
| 1 | Egg | |
| 3 | tb | Fresh lemon juice |
| 2 | ts | Sugar |
| 1 | ts | Fresh grated ginger |
| 2 | tb | Dijon mustard |
| 3/4 | c | Vegetable oil |
| 2 | tb | Soy sauce |
| 3 | tb | Dry sherry |
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