Chicken And Melon Salad
|Cooked skinned boned chicken||2 Ounce, julienned|
|Dry sherry||2 Tablespoon|
|Seasoned rice vinegar||2 Tablespoon|
|Teriyaki sauce||1 Tablespoon|
|Lettuce||2 Cup (32 tbs), shredded|
|Cantaloupe chunks||1 Cup (16 tbs)|
|Red bell pepper||1⁄2 Cup (8 tbs), julienne cut|
|Carrot||1⁄2 Cup (8 tbs), julienne cut|
|Celery||1⁄2 Cup (8 tbs), diagonally sliced|
|Scallions||1⁄4 Cup (4 tbs) (Green Onions, White Portion And Some Green)|
|Alfalfa sprouts||1⁄3 Cup (5.33 tbs)|
|Shelled roasted unsalted peanuts||1⁄2 Ounce, coarsely chopped|
1.Take a small stainless steel or glass mixing bowl and mix together sherry, vinegar, chicken, teriyaki sauce and keep aside.
2.Take a serving platter and line it with lettuce.
3. Arrange pepper, carrot, scallions, sprouts, cantaloupe and sprouts over the lettuce layer.
4.Use a slotted spoon and place the chicken on the salad.
5.Pour the sherry dressing and garnish with peanuts.