Quick Chinese Chicken Salad
|Finely chopped cooked chicken/Turkey||1 Cup (16 tbs)|
|Bean sprouts||1⁄2 Cup (8 tbs) (Fresh / Canned)|
|Chopped water chestnuts||1⁄4 Cup (4 tbs)|
|Green onion||1 , thinly sliced|
|Soy sauce||4 Teaspoon|
|White wine vinegar||1 Tablespoon|
|Sesame oil||1⁄2 Teaspoon|
In a medium bowl combine chopped chicken, bean sprouts, water chestnuts, and green onion. Set aside.
In a custard cup stir together soy sauce, vinegar, sesame oil, and pepper. Pour over chicken mixture. Toss well. Cover and chill.
To serve, cut out 1/2 inch of the core from each tomato. Invert tomatoes. Cut each tomato from top to, but not quite through, stem end, making 6 wedges. Spread wedges slightly apart. Fill tomatoes with chilled chicken mixture. Serve on lettuce leaves.