Oriental Chicken Salad
|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.