|Asian Style Chicken Salad|
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup vegetable or peanut oil
1/4 cup roasted sesame seed oil
2 tablespoons fresh ginger root, minced
4 teaspoons sugar
4 teaspoons dry mustard
2 pounds chicken breast, boned, skinned, steamed and cubed
1 large red onion (about 9 to 11 ounces), cut into narrow wedges
1 cup pea pods, fresh or thawed frozen, slivered
6 crusty round rolls, split, buttered
Lettuce or watercress
4 teaspoons sesame seeds, toasted
Mix dressing of soy sauce, vinegar, oils, ginger, sugar and mustard. Add chicken, onions and pea pods. Toss well. Chill at least 4 hours to blend flavors. Fill each roll with lettuce and chicken salad. Sprinkle with sesame seeds. Serve with crispy noodles, if desired.
Makes 6 servings.
Note: This recipe can also be served on a bed of leafy greens and enjoyed as a salad instead of a sandwich!
Per serving: About 560 cal, 43 g pro, 39 g carb, 25 g fat, 41% cal from fat, 98 mg chol, 1087 mg sod, 3 g fiber.