Chinese Chicken Salad #3
| Yield: | 12 Servings |
| Categories: | Salad |
| 4 | -(up to) | |
| 5 | oz | Cellophane noodles (made from bean or yam curd not rice) |
| 1/2 | lb | Chinese pea pods; strings removed |
| 1/2 | c | Rice vineger |
| 3 | tb | Soy sauce |
| 1 1/2 | tb | Minced fresh ginger |
| 1 | tb | Sugar |
| Dry mustard; mixed until smooth with: | ||
| 1 | tb | Water |
| 1 | tb | Asian sesame oil |
| 2 1/2 | -(up to) | |
| 3 | c | Boned and skinned cooked chicken |
| 1 | tb | Salad oil |
| 2 | Cloves garlic; thinly sliced | |
| 1 | c | Thinly slivered red onion |
| 2 | tb | Lemon juice |
| 2 | lg | Red or yellow bell peppers; stemmed, seeded, diced |
| 6 | c | Tender salad greens; about, rinsed and crisped |
| 1/2 | c | Finely chopped fresh cilantro |
Advertisement