Oriental Chicken Salad



Oriental Chicken Salad

1 whole chicken breast; cooked and boned
1/2 lb bean sprouts
2 – 3 green onions
1/2 head lettuce; shredded
1/2 cup sesame seeds
coriander( Cilantro)

Tear cooked chicken into strips. Blanch bean sprouts by dipping into boiling water about 1 minute. Drain and run under cool water. Combine lettuce, chicken and bean sprouts. Pour dressing over salad and toss well; garnish with toasted sesame seeds, minced green onions and coriander. Serve cold

1 tsp ginger juice or 1 tsp ginger powder;
2 tsp. Brown mustard;
6 – 8 tblsp soy sauce
2 – 3 tblsp peanut oil;
2 tsp sesame oil;
1-2 tblsp rice vinegar (white is OK)
2 cloves garlic, minced;
3 tblsp sugar;
Or for a Low Fat: Dressing:
1/2 cup light soy
2 tbsp rice wine vinegar,
3 tbsp Fat Free chicken broth,
1 clove garlic finely chopped,
1 tsp fresh ginger,
1 pinch sugar
1/2 - 1 tsp sesame oil