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Asian Chicken Salad


Thursday, January 01, 2004
Asian /Appetizers/Side Dish
2 tsp fresh finely shredded ginger
2 tsp fresh chopped garlic
1/4 c rice wine vinegar
1/4 c soy sauce
3/4 c apple sauce
1/2 c salad oil
1/2 c chopped scallions
fresh ground pepper to taste
Assorted greens (Romaine, Iceberg, spinach, all cleaned, dried, cool, and crisp)
Combine first five ingredients in bowl and mix well. Slowly whisk salad oil into mixture until smooth. Add chopped scallions and fresh ground black pepper to taste.

To prepare salad: Toss mixed greens with dressing, place in bowl. Add sliced, cooked Teriyaki chicken. Top with shredded carrot sticks, onion sprouts, and tomatoes; sprinkle with toasted sesame seeds.
Nutrition Facts:
Ralph Landrum, Baxter's Interurban
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