Recipe - Roasted Chicken Salad With Creamy Ginger Dressing

One half cup Creamy Ginger Dressing;
(recipe follows)
1 pack (10oz) blended salad
greens; or 8 cups of your
favorite torn salad greens
16 Cherry tomatoes; cut in half
2 Celery stalks; thinly cut or sliced up
1 cup Alreadyshredded carrots
1 cup Already cut or sliced up fresh
mushrooms
1 Roasted chicken; (about 1
One fourth lbs.), breast meat only
(1 Three fourths cups chopped)
1 cn (5oz.) cut or sliced up water
chestnuts; optional

CREAMY GINGER DRESSING
1 cup Fatfree plain yogurt
2 Cloves fresh garlic
1 tablespoon Reducedsodium soy sauce
1 tablespoon Ketchup
2 teaspoon Chopped ginger; (bottled or
fresh)
1 teaspoon Sesame oil
1 teaspoon Granulated sugar

Cook's notes: If you plan to make the salad soon after purchasing the
chicken (and the meat is warm), do step 3 of the recipe first and then
refrigerate the chicken meat until you are ready to assemble the salad.

1. Make the Creamy Ginger Dressing and set aside.

2. Divide the greens evenly among each of 4 dinner plates. Top each plate
with 8 cherry tomato halves, One fourth of the celery, One fourth cup shredded carrots
and
One fourth cup mushrooms. Set aside.

3. Remove the chicken legs and wings and reserve for another use. Remove
the skin from the chicken and discard. Cut and pull the chicken breast meat
away from the bone in chunks, using a knife and your fingers. Repeat with
the thigh portions. Cut the meat into bitesize chunks. Sprinkle the meat
evenly over the 4 plates.

4. Drain and rinse the water chestnuts (optional) and divide them equally
among the plates. Drizzle each plate with 2 tablespoons Creamy Ginger
Dressing. Serve at once. Serves 4.

Creamy Ginger Dressing

1. Measure the yogurt into a 4cup glass measure. Peel and finely mince the
garlic and add it to the yogurt. Do not stir.

2. Pour the soy sauce, ketchup, ginger, sesame oil and sugar on top of the
yogurt. Stir with a wire whisk until well blended.

3. Serve at once or refrigerate for several days. Makes 1 One fourth cups, with
One half fat gram in a 2tablespoon serving.

Posted to EATLF Digest by "Jane" janestarr@home.com on Jul 12, 1999,
converted by MM_Buster v2.0l.