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Chinese Chicken Salad - 2

Cuisine: Chinese
Type: Chicken, Poultry
Serves: 2 people

Recipe Ingredients

1/2 cup 99g / 3.5ozPineapple chunks* - (no sugar)
1 tablespoon 15mlVinegar - cider or rice
1 tablespoon 15mlSoy sauce
1 1/2 teaspoons 7.5mlMustard - dijon-style
1 teaspoon 5mlOil - peanut or vegetable
1/4 teaspoon 1.3mlSeasoned salt
6 oz 170gChicken breast*
2 cups 474mlLettuce - shredded
1/4 cup 15g / 0.5ozOnions - green-chopped
2 tablespoons 30mlParsley - chopped
1/4 cup 59mlGreen pepper
1 1/2 oz 42gWater chestnuts - sliced
1   Onion - green-*
1/2 teaspoon 2.5mlSesame seed - toasted

Recipe Instructions

In medium glass (not aluminum) bowl combine pineapple juice* (reserved from can) vinegar, soy sauce, mustard, oil, and seasoned salt. Add chicken* which has been skinned, boned, cooked and cut into thin strips, and toss to coat. Cover with plastic wrap and refrigerate for 1 hour. Toss mixture occasionally. In another bowl combine lettuce, sliced green onions, and parsley and toss to combine. Cover with plastic wrap and refrigerate until ready to use.

To serve, line serving platter with lettuce mixture. Spoon chicken mixture onto lettuce mixture and top chicken with pineapple chunks, bell pepper, and water chestnuts; garnish with green onion* (trimmed and cut lengthwise into 4 strips) and sprinkle with sesame seed.

Cooking Light, Sept 1994, page 100


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