Mai Fun Chicken Salad With Hoisin Dressing

Recipe Ingredients

		Hoisin Dressing
3 tablespoons	45ml	Rice vinegar
1/4 cup	59ml	Salad oil
1 tablespoon	15ml	Hoisin sauce
2 teaspoons	10ml	Sesame seeds
2 teaspoons	10ml	Minced fresh gingerroot
		Salad
		Napa/savoy cabbage leaves
2 cups	474ml	Mai fun *
1 cup	110g / 3.9oz	Finely shredded carrots
2 cups	125g / 4.4oz	Cooked chicken breasts* (large)
1/2 cup	99g / 3.5oz	Sugar snap peas **
		Vegetable garnishes ***

Recipe Instructions

*Note: Mai fun should be prepared according to package directions.

*Chicken breasts should be skinned, boned and cut into thin slices.

**Snap peas should be blanched and chilled.

***Suggested vegetable garnishes: Japanese or regular cucumber slices, straw mushrooms, carrot flowers.

Combine vinegar, oil, hoisin sauce, sesame seeds and gingerroot in jar with lid. Cover and shake well. Chill. Meanwhile, to make salad, for each serving, line plate with cabbage leaves and over them arrange layer of mai fun.

Then arrange shredded carrots, chicken slices, sugar snap peas and vegetable garnishes on plates as desired. Shake dressing again and pass at table.

Source:
Madhur Jaffrey's Indian Cooking

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