2 C. torn or chopped, cooked or roasted chicken without skin
1-10 oz package torn mixed European-style or Italian-blend salad
greens
1-8 3/4 oz can whole baby corn, drained and halved crosswise
2 green onions, sliced (1/4 cup)
1/4 C. sliced radishes
1/2 C. orange juice
1/4 C. rice vinegar or white vinegar
1/2 t. toasted sesame oil
1/4 t. pepper
1 1/2 t. sesame seed, toasted*
finely shreeded radish (optional)
orange slices (optional)
Combine the chicken, salad greens, baby corn, green onions, and
sliced radishes in a larg salad bowl.
For Dressing, combine the orange juice, vinegar, oil, and pepper
in a screw-top jar. Cover and shake well. Refrigerate up to 3
days; shake before using.
To Serve, pour dressing over salad mixture, tossing lightly to
coat. Transfer to individual bowls. Sprinkle each serving with
sesame seed. Garnish with finely shredded radish and orange
slices if desired.
Makes 6 servings
*To toast sesame seeds, cook and stir in nonstick skillet over
medium heat for about 1 minute or just till lightly golden.
Watch closely so they don't burn. Remove from heat and transfer
to a bowl to cool completely.
Posted by Karen
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