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Full Online Book HomeLearning KitchenSalads And Dressings - Oriental Chicken Salad
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Salads And Dressings - Oriental Chicken Salad Post by :evie16 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3235

Click below to download : Salads And Dressings - Oriental Chicken Salad (Format : PDF)

Salads And Dressings - Oriental Chicken Salad

1 Red Pepper
1 Yellow Pepper
1 Head Lettuce -- Shredded
1/2 Pound Snow Peas
1 (8 oz.) Can Bamboo Shoots
2 Carrots -- Peeled
1 (about 6-8 oz.) Can Baby Corn
1 (8 oz.) Can Water Chestnuts
4 Boneless Skinless Chicken Breast Halves
1/4 Cup Peanut Oil

Stir-Fry Sauce:
1/2 Cup Soy Sauce
2 Tablespoons Sesame Oil
1 Clove Garlic
1 Teaspoon Powdered Ginger
1 Tablespoon Cornstarch


Julienne all vegetables into thin strips. Store carrots in water and drain when ready to add to the salad. Trim fat from chicken and cut into 1/4-inch wide strips.

Heat peanut oil in large skillet, add chicken and saute until chicken just turns white.

Mix stir-fry sauce ingredients well. Add stir-fry sauce and cook until chicken is done and sauce is thickened. Drain excess sauce from chicken and place chicken in large mixing bowl. Add vegetables and toss until well mixed. Add dressing and toss until coated. Refrigerate and serve cold.


Oriental Salad Dressing:
1 Lemon -- Juiced
2 Tablespoons Dijon Mustard
2 Tablespoons Brown Sugar
2 Cloves Minced Garlic
2 Tablespoons Ginger -- Finely chopped , fresh
1/4 Cup Red Wine Vinegar
1/3 Cup Sesame Oil
1/3 Cup Vegetable Oil
1/3 Cup Olive Oil
Salt
Pepper

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