Chinese Chicken Salad

This salad can be made without the chicken to accompany quickly fried fish, such as Ahi Tuna. It’s OK if some of the dressing gets onto the fish, also.

INGREDIENTS
2          tablespoons olive oil
1          chicken breast, sliced lengthwise to ¼ inch
1          teaspoon sesame oil
1          tablespoon dried ginger powder
1          tablespoon soy sauce
1          tablespoon rice vinegar
½         cup sliced almonds
1          tablespoon sesame seeds
3          cups thinly sliced Napa Cabbage
2          cups thinly sliced Red cabbage
3-4      green onions, sliced crosswise, including some green parts
1          cup thinly sliced celery – use a mandolin to slice
1          cup thinly sliced red bell pepper – use a mandolin
1          cup bean sprouts
¼         cup chopped cilantro
½         cup dry Chinese noodles
            Chinese Chicken Salad Dressing available at Guglielmo Winery

METHOD

Cut the chicken strips to 2 inch length and fry over medium heat with the olive oil until the chicken is browned and cooked through. Remove from the heat to a medium bowl. In a small bowl, mix the sesame oil, ginger, soy and rice vinegar. Pour over the chicken strips, turn to thoroughly coat, and set aside.

Place the almond slices and sesame seeds on a rimmed baking sheet and toast under the broiler. Be sure they do not burn, remove from the oven and set aside.

 In a large salad bowl, combine the cabbage, onions, celery, bell pepper, bean sprouts, cilantro and noodles. Add the toasted sesame seeds and almonds; toss to combine. Add the chicken strips on top and serve with the dressing on the side. This recipe will produce 6 to 8 healthy servings.