Barbara Tropp's Chinese Chicken Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1/2 teaspoon sugar
• 1 tablespoon rice wine vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon finely minced ginger
• 1/2 cup corn oil or 1/2 cup peanut oil
• 1 teaspoon dark sesame oil
• sea salt & freshly ground black pepper
• 6 cups small lettuce leaves, like baby romaine, boston or mesclun
• 4 cups leftover roasted chicken, torn into bite-size pieces
• 2 stalks celery, thinly sliced
• 1 small jalapeno pepper, thinly sliced
• 1 small red bell pepper, thinly sliced
• 1 small yellow bell pepper, thinly sliced
• 1/4 cup cilantro leaf, plus extra for garnish
• 1/3 cup toasted pine nuts

Recipe

• 1 whisk sugar, vinegar, mustard and ginger together. whisk in oils, and season to taste with salt, pepper and more sugar and vinegar if needed. (dressing should have a nice balance of sweet and tart.).
• 2 in a large bowl toss lettuce with a few tablespoons of dressing until lightly dressed. arrange around sides of a large serving bowl or platter.
• 3 toss chicken, celery, peppers and cilantro in a bowl with dressing until well coated. arrange in center of serving bowl, and sprinkle with pine nuts and cilantro.