"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Oriental Chicken Salad Recipe

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This recipe for Oriental Chicken Salad, by , is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elaine Dack
Added: Friday, March 10, 2006


1 1/4 lb. chicken breast, boneless and skinless
salt and pepper to taste

1 egg yolk (buy homogenized eggs, because it will not be cooked)
1/4 c. soy sauce
1/4 c. vinegar
1/4 c. sugar
1/4 t. pepper
1 c. sesame oil
1/2 c. vegetable oil

1 1/3 lb. Romaine lettuce, torn into bite-size pieces
1/2 c. green onion, chopped

Mandarin orange segments
Fried Wontons
1 t. sesame seeds, toasted
Toasted almonds (a must have)

8 oz. fresh mushrooms, sliced
8 oz. fresh or frozen pea pods

Season chicken with salt and pepper; bake at 350 degree oven, or until done. Cool. **Can also use grilled chicken or Tyson's precooked and packaged chicken.
For Sesame Dressing: in food processor or blender container, combine egg yolk, soy sauce, vinegar, sugar and pepper; blend well. Slowly add oil, mixing constantly.
Cut cooked and cooled chicken into strips and marinate in 1/2 cup of dressing).
When ready to serve, in large bowl, combine greens and 1 cup Sesame Dressing; toss. Divide into 5 or 6 portions on salad plates or in a large salad bowl; top with chicken strips. Sprinkle with sesame seeds. Garnish with mandarin orange segments and fried wontons!

Number Of Servings:
Number Of Servings:
5 - 6




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