Chinese Chicken Salad - cooking recipe
Ingredients
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For the Salad
1/2 head iceberg lettuce, chopped
2 boneless skinless chicken breasts, boiled and cut into bite size pieces
1 carrot, shredded
1/2 cucumber, peeled cut into quarters and thinly sliced
1 bunch fresh cilantro, chopped
3 green onions, sliced
1/4 cup peanuts, coarsely crushed (I do this in a ziplock bag and use my rolling pin) or 1/2 cup chow mein noodles (or a combo)
For the Dressing
1/3 cup peanut oil
2 tablespoons toasted sesame oil
1/3 cup cider vinegar
2 tablespoons soy sauce
1/4 cup sugar
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
Preparation
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Prepare dressing by adding all ingredients to shaker, shake well and let sit a minimum to 1 hour.
Boil chicken until no longer pink, about 10-15 minute let cool then cut into bite size pieces.
While cooking chicken, chop lettuce, shred carrot, peel and slice cucumber, chop cilantro, slice onions, and crush peanuts.
Put everything in a salad bowl and toss very well with dressing (you may not use it all).
This is good with soft rolls or sesame crackers.
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