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  Chicken breasts 3 Pound, poached, skinned, boned, and cut into 1/4- inch slivers
  Boston lettuce leaves 8
  Red bell pepper 1 Large, seeds and ribs removed, cut into 1/4-inch slivers
  Green bell pepper 1 , seeds and ribs removed, cut into 1/4-inch slivers
  Chinese pea pods 1⁄2 Pound, blanched, left whole if small, or cut into 1/4-inch slivers
  Celery slices 2 Cup (32 tbs) (1/4 Inch Ones)
  Tomatoes 2 Large, cut into thin wedges
  Water chestnuts 1⁄2 Pound, sliced 1/4 inch thick
  Bean sprouts 1 Cup (16 tbs)
  Hard cooked egg yolks 2 , sieved
  Toasted sesame seeds 3 Tablespoon
  Fresh ginger dressing 1 Tablespoon
  Fresh ginger root dressing 1 Tablespoon

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.

Recipe Summary

Side Dish

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