Oriental Chicken Salad - cooking recipe

Ingredients

4 boneless chicken breasts (8 halves), poached, skinned and cut into 1/4-inch wide strips
1 sweet red pepper, cut into julienne
1 small jicama, peeled and cut into julienne
1 (5 oz.) can water chestnuts, drained and halved
5 scallions (green onions, white part and 2-inches green), cut into julienne
4 doz. snow peas, trimmed, stringed and blanched briefly in boiling water
3/4 c. toasted cashews
large can chow mein noodles (optional)
2 Tbsp. minced fresh parsley
2 cloves garlic, minced
1/2 c. bottled teriyaki sauce
1/4 c. sesame oil
1/4 c. safflower oil
1/4 c. sesame paste (tahini)
2 Tbsp. rice vinegar
2 Tbsp. dry sherry
1 Tbsp. brown sugar
2 tsp. ground coriander
few drops hot chili oil (optional)
3 Tbsp. toasted sesame seed

Preparation

Combine the chicken, red pepper, jicama, water chestnuts and scallions in a large mixing bowl.
Add snow peas and cashews. Process the parsley and garlic in a food processor.
Add the teriyaki sauce, sesame oil, safflower oil, sesame paste, vinegar, sherry, brown sugar, coriander and chili oil, if desired.
Process until smooth.
Pour the dressing onto the salad and toss thoroughly.
Sprinkle with the sesame seeds.
Refrigerate several hours before serving.
Makes 6 to 8 portions.
(I used 10 cups chicken and 1 1/2 portions of the remaining ingredients.)