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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This makes a great lunch or light dinner. Perfect for hot summer days when it's just too warm to cook.Start this the day before you plan to serve it, as the chicken needs to marinate overnight in the refrigerator.It's a good way to use up leftover roast chicken or a chicken from your favorite store's deli. From an April 1986 issue of Bon Appetit in the Too Busy To Cook? section. Ingredients:
3 tablespoons rice vinegar |
1 tablespoon sesame seed oil |
3 drops hot pepper sauce |
1/4 teaspoon salt |
1 (1/16 ounce) packet sugar substitute |
2 cups cooked shredded chicken |
5 cups shredded iceberg lettuce (or greens of your choice) |
1 cup snow peas |
1 cup bean sprouts |
1 (8 ounce) can sliced water chestnuts, drained |
1/2 cup carrot, julienne |
1/4 cup chopped fresh cilantro |
3 green onions, chopped |
2 tablespoons chopped walnuts or 2 tablespoons almonds |
1 tablespoon toasted sesame seeds |
Directions:
1. Combine first 5 ingredients.
2. Add 2 tablespoons dressing to chicken and toss to coat well.
3. Cover chicken and remaining dressing;refrigerate overnight. Combine remaining ingredients in large bowl.
4. Add marinated chicken and dressing and toss well.
5. Serve immediately.
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