Recipe - Joy Luck Salad

8 ounce Fresh spinach, thoroughly
Washed and drained and torn
In bitesize pieces
One half Red bell pepper, seeded, cut
In thin strips
3 ounce Mandarin orange segments,
Canned or fresh
Peel of 1 orange, cut in
Thin strips, orange part
Only
2 tablespoon Pickled ginger
1 Sesame Chicken Breast, cut
In 2inch long strips
(recipe follows)
Thai Peanut Dressing (recipe
Follows)

Toss all ingredients together in a large bowl; coat salad lightly with
dressing. Makes 2 servings.

SESAME CHICKEN BREAST: In small bowl, combine 1 cup toasted sesame seeds, 1
cup bread crumbs, 1 tablespoon fresh chopped parsley, 1 teaspoon black
pepper, 1 teaspoon salt. In separate small bowl, combine 2 eggs and One fourth cup
water. Place about One fourth cup flour in another bowl.

Cut the breast (both halves) into 2inchlong strips. Dredge in flour and
shake off excess. Dredge strips in egg wash, then in sesame mixture.

Heat One fourth inch of canola oil in skillet over medium heat. Drop chicken in
with care; turn when first side is golden, about 2 minutes. Chicken is done
when springy to the touch or shows no trace of pink when cut.

THAI PEANUT DRESSING: With a hand blender or food processor, puree 2
tablespoons soy sauce, 1 teaspoon sambal chile sauce (available at Asian
groceries and some upscale supermarkets), 1 tablespoon honey, 1 teaspoon
garlic, 1 teaspoon ginger, 2 tablespoons rice vinegar, 2 tablespoons peanut
butter, and 1 tablespoon dry mustard. With machine running, slowly add in 2
tablespoons sesame oil and 2 tablespoons olive oil to form an emulsion.
Handwhisk in 1 tablespoon choppe cilantro.

Per serving: Calories 1,044 Fat 70g Cholesterol 179 me Sodium 2,049 me
Percent calories from fat 58%

Source: Dream Cafe and Bakery by Chef Betty Johnston Dallas Morning News
9/25/96 Typos by Bobbie Beers
Posted to MMRecipes Digest V4 #035 by BobbieB1@aol.com on Feb 3, 1997.