Asian Chicken Salad
  • 3 oz rice vinegar
  • 2 oz soy sauce
  • 1 tablespoon sugar
  • 1 1/2 tablespoons fresh ginger, minced
  • 1/2 teaspoon white pepper
  • 12 oz boneless skinless chicken breast
  • 1/2 oz sesame oil
  • 2 oz snow peas
  • 2 oz carrot, julienne
  • 2 oz celery, julienne
  • 2 oz jicama, julienne
  • 1 tablespoon fresh cilantro leaves

    Combine the vinegar, soy sauce, sugar, ginger and white pepper. Set aside.

    Cut the chicken breast into stips approximately 1/2 X 1/2 X 3 inches. Stir-Fry in the sesame oil until done. Remove from the pan, cool and refrigerate.

    Blanch the vegetables in salted water, refresh and drain well.

    Combine the chicken with the vegetables and the dressing, add the cilantro. Toss and serve.

    Makes 3-4 servings

    From Chef Lloyd's Kitchen