Hoisin Chicken Salad
|Sesame seed||1⁄4 Cup (4 tbs)|
|Broken iceberg lettuce||6 Cup (96 tbs)|
|Thinly sliced green onion||1⁄3 Cup (5.33 tbs)|
|Tomatoes||2 Medium, cut in thin wedges|
|Shredded cooked chicken||3 Cup (48 tbs) (Cold)|
|Hoisin sauce||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Garlic salt||To Taste|
Spread sesame seed in a frying pan over medium-high heat; cook, stirring often, until golden (about 4 minutes); set aside.
In a salad bowl, mix together lettuce, green onion, tomatoes, and chicken; cover and refrigerate for 2 to 4 hours.
Meanwhile, combine hoisin sauce, lemon juice, ginger, and salad oil; blend well.