Shelly's Recipe

CHINESE CHICKEN SALAD

Category: Salads - Poultry

Teriyaki vinaigrette (see recipe)
4 medium heads romaine lettuce, washed, rinsed, roughly chopped
8 ounces slivered almonds, toasted (see note)
1 pound poached chicken, chopped
28 to 32 mandarin orange segments (well drained, you will need about a 15-ounce can)
2 ounces sesame seeds, toasted
8 green onions, chopped
Fried rice noodles for garnish
Fried wonton strips for garnish

Teriyaki vinaigrette:
¾ cup teriyaki sauce
3 tablespoons orange juice concentrate
2 tablespoons honey
6 tablespoons dried chives
1 tablespoon ginger juice (see note)
1/3 cup rice wine vinegar
6 tablespoons olive oil

Prepare teriyaki vinaigrette. Set aside.

In a large bowl, combine lettuce with almonds, chicken, mandarin orange segments, sesame seeds and green onions. Toss with the vinaigrette to taste. Top with rice noodles and wonton strips.

Note: To toast nuts, spread on ungreased baking sheet and place in preheated 325-degree oven 5 to 7 minutes, checking and stirring often to prevent burning. (Nuts also can be toasted in skillet over medium heat, 5 to 7 minutes, stirring frequently; or in microwave on high, 2 1/2 to 4 minutes, stirring after 2 minutes.

Teriyaki vinaigrette:
Blend all ingredients together except oil. Very slowly add the oil while blending. Use to top salad. Refrigerate any remaining dressing for another use.

Note: To make the ginger juice, begin by peeling and grating several slices of ginger. Squeeze out the ginger juice from the grated pieces into a small bowl. Grated ginger also can be wrapped in cheesecloth before squeezing.