ORIENTAL CHICKEN SALAD
Ingredients
2 cups cooked and shredded chicken
2 cups sliced mushrooms
1 cup mung bean sprouts
1/2 cup thinly sliced scallions
1/2 cup thinly sliced water chestnuts (optional)
1/2 pound broccoli florets, lightly steamed
2 cloves of garlic, minced then mashed
1 to 2 teaspoons grated ginger root
4 teaspoons tamari
2 tablespoons sesame oil
4 tablespoons olive oil
1 bib or romaine lettuce, torn into bite-size pieces
2 cups sliced mushrooms
1 cup mung bean sprouts
1/2 cup thinly sliced scallions
1/2 cup thinly sliced water chestnuts (optional)
1/2 pound broccoli florets, lightly steamed
2 cloves of garlic, minced then mashed
1 to 2 teaspoons grated ginger root
4 teaspoons tamari
2 tablespoons sesame oil
4 tablespoons olive oil
1 bib or romaine lettuce, torn into bite-size pieces
Directions
In a shallow, 9”x13” pan lightly toss the chicken, mushrooms, sprouts, scallions, water chestnuts and broccoli together. In a cup or small bowl whisk garlic, ginger, tamari, sesame oil and olive oil together.
Drizzle the dressing over the chicken and toss lightly. Cover and let marinate at room temperature for at least 30 minutes. Toss occasionally to make sure all the ingredients are coated with dressing.
Serve on lettuce.
Drizzle the dressing over the chicken and toss lightly. Cover and let marinate at room temperature for at least 30 minutes. Toss occasionally to make sure all the ingredients are coated with dressing.
Serve on lettuce.
