Oriental Chicken Salad Platter
|Spinach leaves||4 Cup (64 tbs)|
|Cooked chicken breast meat||3⁄4 Pound, cut into 2 x 1/4 inch strips|
|Snow peas||5 Ounce, strings removed|
|Carrots||2 , peeled and sliced diagonally into 1/2 inch thick slices|
|Sweet red peppers||2 Milliliter, halved, cored, seeded and cut into 2 x 1/2 inch strips|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Oriental sesame oil||1 Tablespoon|
1. Line a large shallow salad platter with the spinach leaves. Arrange the chicken, snow peas, carrots and red pepper attractively over the spinach.
2. Stir together the vinegar, soy sauce and oil in a 1-cup glass measure. Drizzle the dressing over the salad.