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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This recipe features tender chicken and crunchy vegetables. With peanut oil, soy sauce and toasted sesame seeds, the dressing has a slight Asian flair. To save time when entertaining, you can cook the chicken and prepare the dressing the day before.Diane Hixon, Niceville, Florida Ingredients:
4 cups shredded cooked chicken |
2 cups shredded lettuce |
1 cup julienned carrots |
1 cup julienned cucumber |
2/3 cup green onion strips, cut into 2-inch pieces |
1 cup canned bean sprouts |
dressing: |
2 tablespoons canola oil |
2 tablespoons lemon juice |
2 tablespoons sesame seeds, toasted |
1-1/2 teaspoons soy sauce |
1/2 teaspoon salt, optional |
1/4 teaspoon pepper |
1/4 teaspoon ground mustard |
hot pepper sauce to taste |
Directions:
1. In a large salad bowl, toss the chicken, lettuce, carrots, cucumber, green onion and bean sprouts. Cover and refrigerate.
2. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Cover and refrigerate. Just before serving, shake dressing and pour over salad; toss to coat. Serve with breadsticks. Yield: 10 servings.
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