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See the Luncheon Menu which includes this recipe Chinese Chicken SaladChinese Chicken Salad and Thai Chicken Salad are a welcome and delightful change for a summer buffet or cookout. Use rotisserie chicken or pre-packaged chicken breast strips for an even easier salad. Make Ahead Chinese Chicken
Salad 4 cups Napa cabbage, thinly sliced 4 cups romaine lettuce, thinly sliced 1 medium red bell pepper, cut into julienne strips 1 medium yellow bell pepper, cut into julienne strips 1/2 cup sesame seeds, toasted*** 1/2 cup green onion, sliced diagonally 1 1/2 cups chow mein noodles ***To toast sesame seeds, place in small skillet. Cook over medium-high heat 1-3 minutes or until lightly browned, stirring constantly Dressing 1/4 cup low-sodium chicken broth 1/4 cup rice vinegar 1/4 low-sodium soy sauce 2 tablespoons sugar 1 tablespoon sesame oil 2 teaspoons fresh ginger, grated In a large bowl, combine chicken, cabbage, lettuce and bell peppers and sesame seeds. Toss well. Cover and refrigerate. For the dressing: In a small jar with a lid, combine broth, vinegar, soy sauce, sugar oil and ginger. Shake well. Pour over the salad and toss gently. Place Chinese Chicken Salad on a serving platter or on individual plates. Top with green onions and chow mein noodles. Serve at once
Thai Chicken Salad 2 cups chicken, cooked and shredded 1/2 cucumber, peeled, seeded and cut into julienne strips 1 fresh Anaheim, banana or poblano pepper, seeded and sliced thinly 1/2 small red onion, thinly sliced 1/4 cup cilantro, finely chopped 1/2 tablespoon fresh ginger, grated 1/4 cup peanuts or cashews, chopped
Serve with salad greens (optional) and Lime Herb Dressing on
the side 1/4 cup lime juice 3 tablespoon fish sauce OR soy sauce 2 tablespoon sugar 1 tablespoon fresh herb, such as mint, basil, cilantro or parsley 2 cloves garlic, minced Combine all ingredients in small jar. Shake well before serving
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