Oriental Chicken Salad Recipe
Ingredients
| 3 pounds chicken breasts, poached, skinned, boned, and cut into 1/4- inch slivers | ||
| Boston lettuce leaves | 8 | |
| 1 large red bell pepper, seeds and ribs removed, cut into 1/4-inch slivers | ||
| 1 green bell pepper, seeds and ribs removed, cut into 1/4-inch slivers | ||
| 1/2 pound Chinese pea pods, blanched, left whole if small, or cut into 1/4-inch slivers | ||
| 2 cups 1/4-inch celery slices | ||
| 2 large tomatoes, cut into thin wedges | ||
| 1/2 pound water chestnuts, sliced 1/4-inch thick | ||
| Bean sprouts | 1 Cup (16 tbs) | |
| 2 hard-cooked egg yolks, sieved | ||
| Sesame seeds | 3 Tablespoon, toasted | |
| Fresh Ginger Root Dressing | ||
Directions
For a festive presentation, mound chicken lightly in the center of a large shallow dish.
Surround with colorful rows of lettuce, bell pepper, pea pods, celery, tomatoes, and water chestnuts.
Garnish with bean sprouts, sieved egg yolks, and sesame seeds.
Surround with colorful rows of lettuce, bell pepper, pea pods, celery, tomatoes, and water chestnuts.
Garnish with bean sprouts, sieved egg yolks, and sesame seeds.
Chef
