Oriental Chicken Salad

Presented by: Karen Levin Cookbook Author, Recipe Development Chicago Tribune Web Page Columnist 590 Melody Lane Highland Park, IL 60035 847.432.7238

Photo © Linda Matlow (http:www.pixintl.com) click to enlarge

• 3 c. packed, torn spinach leaves
• 3 c. packed torn salad greens or mesclun salad mix
• 1 1/2 c. shredded cooked chicken or diced deli smoked turkey breast
• 1 c. broccoli sprouts
• 1/2 c. canned, drained, sliced water chestnuts or bamboo shoots
• 1/2 c. julienned or coarsely shredded carrot
• 3 T. seasoned rice vinegar
• 2 T. soy sauce
• 1 T. dark roasted (Asian) sesame oil
• 1 t. honey
• 1/2 t. fresh minced ginger root
• 1/4 t. hot chili oil or crushed red pepper flakes
• Chopped roasted peanuts or cashews (optional)

Combine spinach, lettuce, chicken, broccoli sprouts, water chestnuts and carrots in a large bowl. Combine vinegar, soy sauce, sesame oil, honey, ginger root and hot chili oil or pepper flakes in small bowl, mixing well. Drizzle over lettuce mixture and toss well. Transfer to four serving plates and sprinkle with peanuts, if desired. Makes 4 servings.