Chinese Chicken Salad

by Karin Calloway Asian-inspired salads are available at restaurants of all varieties – from those with white tablecloths to those with drive-through windows. Bring the flavor home with this easy Chinese Chicken Salad. Whenever I serve this to guests or take it along to a get together with friends I’m asked to share the recipe. The combination of savory chicken, creamy dressing and crunch is sure to be a hit at your next summer picnic or salad supper. Dressing 1 cup mayonnaise 1/2 cup hoisin sauce 2 tablespoon soy sauce 1/2 cup granulated sugar 1/2 cup sesame oil 1/2 cup red wine vinegar Combine all ingredients in the bowl of a food processor fitted with a metal blade. Pulse until well blended. Scrape into a bowl, cover and chill until ready to serve. Salad Meat from 1 rotisserie chicken, shredded, about 3 cups 1 head iceberg lettuce, thinly shredded (or 2 packages prepared iceberg “shreds”) 1 package shredded “angel hair” cabbage 4 green onions, sliced 1 16-ounce can mandarin oranges, drained 1 cup fried potato sticks 1 cup thin chow mien noodles 1/4 cup toasted sesame seeds Place all of the salad ingredients in a large bowl. Toss with some of the dressing and sprinkle with the toasted sesame seeds. Makes 10 servings.

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