Wokking Chefs Salad
|Cooking oil||1⁄3 Cup (5.33 tbs)|
|Tarragon vinegar/Vinegar||1⁄3 Cup (5.33 tbs)|
|Cooking oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Green onion||1 , thinly sliced|
|Boneless, skinless chicken breast halves||16 Ounce, cut into bite-size strips (2 Pieces, 8 Ounce Each)|
|Fully cooked ham||4 Ounce, cut into bite size strips|
|Sliced mushrooms||1 Cup (16 tbs)|
|Sunflower nuts||1⁄3 Cup (5.33 tbs)|
|Torn mixed greens||6 Cup (96 tbs)|
|Cheddar cheese||4 Ounce, cut into 1/2 inch cubes|
|Swiss cheese||4 Ounce, cut into 1/2 inch cubes|
For dressing, in a small mixing bowl stir together the oil, vinegar, salt, and pepper.
Preheat a wok or 12-inch skillet over high heat.
Add cooking oil. (Add more oil as necessary during stir-frying.)
Stir-fry garlic and onion 30 seconds.
Add chicken and stir-fry for 2 minutes.
Add ham and stir-fry for 1 to 2 minutes or till chicken is done.
Add dressing mixture to wok and heat through.
Remove wok from heat.
Add sliced mushrooms and nuts to wok or skillet.
Add greens and cheese to wok.
Toss to mix.