Crunchy Chicken Salad
|Asian sesame||2 Tablespoon|
|Asian sesame oil/Hazelnut oil||2 Tablespoon|
|Rice vinegar/Mirin||1⁄4 Cup (4 tbs) (Or More To Taste)|
|Chili paste with garlic||3 Teaspoon|
|Cooked chicken pieces||4 Cup (64 tbs) (Bite-Size Pieces)|
|Cooked chicken||4 Cup (64 tbs) (In Bite-Size Pieces)|
|Asian pears/Cornice pears||2 Medium, peeled and cut into small dice|
|Canned sliced water chestnuts||8 Ounce, chilled, drained, and patted dry (1 Can)|
|Watercress||3 Bunch (300 gm)|
1. Combine the oil with the vinegar and chili paste in a mixing bowl. Add the chicken, pears, and water chestnuts, and toss to combine well. Season with the salt. Taste and adjust the seasoning, adding more chili paste or vinegar, if you wish.
2. Discard the watercress stems; then rinse the leaves and pat dry.
3. To serve the salad, arrange a wreath of water- cress leaves on each plate and pile the salad in the centerâ€”or mix the watercress right into the chicken salad.