Recipe - Chinese Chicken Salad

SUNSET MAG
One half cup Sesame seeds; toasted
One half cup Flour
2 tablespoon Cornstarch
1 teaspoon Salt
2 tablespoon Oil; optional; see**
4 Chicken breasts; **below
1 Head iceberg lettuce; shred
2 tablespoon Fresh ginger; minced
4 Whole green onions; minced
1 bn Cilantro, sm
1 Can RICE noodles; *below

DRESSING
1 teaspoon Dry mustard
2 tablespoon Lemon juice
2 teaspoon Sugar
2 teaspoon Sesame oil
2 teaspoon Grated lemon peel
One half cup Salad oil; your choice
4 teaspoon Soy sauce

*Note: You can prepare your own rice sticks for this recipe, but a can of
these makes it quicker to fix. In wide pan toast sesame seeds until golden
(about 2 minutes, shaking pan frequently to avoid burning). Set aside. **
Note: I have often used leftover shredded cooked chicken (especially
poached without oil), but you can stirfry in the following manner: Mix
together flour, cornstarch and salt. Dredge chicken in flour mixture; shake
off excess. Pour oil in pan. Add chicken and stirfry (about 5 minutes, or
until pink is gone. Drain and cool. Meanwhile prepare dressing and set
aside. Shred lettuce. Place lettuce, chicken, green onion, and cilantro
leaves in large bowl. Sprinkle with sesame seeds, drizzle with dressing and
toss. Sprinkle rice noodles on top of each serving AFTER applying dressing.
Adapted from a Sunset recipe. Judy Garnett,Raleigh,NC If desired,
substitute honey for the sugar. Leftover grilled chicken in strips is good
in this also.

Posted to MealMaster Recipes List, Digest #151

Date: Fri, 31 May 1996 11:47:26 0700

From: Dan Schamber dansch@haven.ios.com