ASIAN CHICKEN SALAD
Makes enough for two
- 2or3 Chicken breasts grilled or broiled, sliced
- Small head of lettuce, cut up for a salad
- Napa cabbage shredded
- 2-3 green onions chopped
- about 8 wanton skins, or 2 egg roll skins, sliced 1/8 inch and fried until golden brown
Chow Mien noodles can be substituted, but are not as tasty - 1/4 to 1/2 cup toasted slivered Almonds
- 2 Tbsp Toasted Sesame Seeds
- 1 small can Mandarin Oranges
- 1/2 red or yellow bell pepper sliced thin
DRESSING
-
1/3-1/2 cup Sugar
-
¾ cup Seasoned Rice Wine Vinegar
-
3 Tbs Dark Sesame Oil
-
¾ cup Vegetable oil
Blend ingredients with a whisk and set aside.
Place enough lettuce and Napa Cabbage in two bowls for individual servings. Divide the remaining ingredients between the bowls. The display looks better if the chicken is sliced and laid on top, hot off the grill. Drizzle with equal parts of prepared dressing and serve.