>For Dinner Tonight…

In an effort to mix up my salad routine, I decided to try an asian chicken salad tonight for dinner. I based my version off one of my favorite salads from Nordstrom Cafe. While I nixed the oranges and wontons in essence of time, this recipe could easily be tweaked depending on the ingredients in your pantry. Overall though, it’s a very tasty one!

Makes 1 quart

1 1/2 cups rice wine vinegar

1/2 cup soy sauce

1 cup granulated sugar

2 Tablespoons ground ginger

2 Tablespoons dry mustard

1 Tablespoon coarsely ground pepper

1 cup canola oil

2 Tablespoons sesame oil

2 Tablespoons toasted sesame seeds

In mixing bowl combine vinegar, soy sauce, sugar, ginger, ground

mustard, and pepper

Whip until sugar dissolves

Add canola and sesame oil and whip to combine

Add toasted sesame seeds and blend together

2 ounces romaine lettuce

2 ounces mescaline mix

3 ounces Chinese vegetable mix

Julienne yellow peppers

Julienne red peppers

Julienne carrots

Julienne bok choy

½ ounce fried wonton strips

2 ounces ginger sesame dressing

4 ounces Chinese chicken

1 teaspoon black and white sesame seeds

½ ounce wonton strips

2 each thin breadsticks

Julienne chicken breasts

In a mixing bowl toss together romaine lettuce, mescaline mix, Chinese

vegetable mix, fried wontons, chicken, and dressing

Arrange salad on black bowl

Place wonton strips on sides of salad

Garnish with sesame seeds and breadsticks