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Chinese Chicken Salad - Dressing

Ingredients: 2 Ounce(s) white vinegar 1/12 Ounce(s) black pepper 1/2 Tablespoon(s) accent 1/3 Ounce(s) salt 163/1250 Pound(s) sugar 1/8 Quart(s) olive oil Directions: Mix well and refrigerate. Comments: Put this dressing on the chinese chicken salad.
Chinese Chicken Salad 2 Pound(s) Chicken parts 2 Tablespoon(s) Ginger (fresh), minced 1 Tablespoon(s) Sherry 1 Dash(s) Marinara sauce, chilled 2 Ounce(s) Bean thread 2 Cup(s) Oil 2 Green onion stalks 1 Lettuce head (iceberg) 1 Coriander bunch 1/2 Teaspoon(s) Mustard, dry 2 Tablespoon(s) Sesame oil 2 Tablespoon(s) Vinegar (or less) 3 Tablespoon(s) Sesame seeds, toasted Directions: Mix soy sauce, sherry, garlic powder, ginger. Marinate the chicken in this mixture for several hours. Bake the chicken, skin side up, for 45 minutes at 350 degrees F. Let the cooked chicken cool. When the chicken is cool, shred it. Deep-fry the bean thread in small batches in about 2 cups oil. Drain. Shred the green onions and lettuce. Cut the coriander into about 1-inch lengths. Place the chicken, lettuce, green onions and coriander in a large bowl. Mix in the dry mustard. Add the sesame oil, oil, soy sauce, vinegar, sesame seeds and bean thread. Mix well. Serve. NOTES: * Chicken salad with Chinese seasonings -- This is a delicious salad my mother has been making for years. She found the recipe in the cookbook that came with her wok. If you leave out the fried bean threads, this is a reasonably low-calorie dish. And if you use all vegetable oils, there's almost no cholesterol in it (except for what's in the chicken). Yield: serves 3-4. * You can add garlic and ginger to the salad dressing that goes on the salad. * This is also good hot, heat it just enough to get it hot and serve immediately. : Difficulty: easy. : Time: baking: 45 minutes; preparation: 20 minutes. : Precision: approximate measurement OK. : Aviva Garrett : Santa Cruz, California, USA : Excelan, Inc., San Jose, Calif. : ucbvax!mtxinu!excelan!aviva : Copyright (C) 1986 USENET Community Trust
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NOTES: * Di Traditional bread dressing 1 c Celery, chopped 1/3 c Onion, chopped 1 tb Parsley leaves,freshly chopped 1 x Garlic Clove, minced 1/2 c Hot Water 1/4 ts Black Pepper, ground 1/4 ts Ground Sage 1/4 ts Dried Marjoram 1/4 ts Dried Thyme 1/8 ts Dried Basil Curried couscous and garbanzo bean salad Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to a boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let s Chicken with cashews Cut chicken into 1" pieces, set aside. Combine water, sherry, soy sauce, cornstarch, syrup, and vinegar; mix well and set aside. Heat wok to 375 degrees or high heat for 2 minutes. Pour oil around top of wok to coat sides; heat 1-1/2 to 2 m Classic potato salad Combine mayonnaise, vinegar, salt, sugar and pepper. Stir in remaining ingredients. Cover; chill. Makes 5 cups. On back of Best Foods Mayonnaise jar. Creamy rosemary chicken Preheat oven to 350 degrees. Mix all ingredients in shallow baking dish. Bake for 40 minutes. Magic chicken Mix spices (except garlic) together and blend well. Rub in to chicken pieces. Arrange chicken pieces in microwaveable casserole and pour in orange juice to cover. Mince garlic and add to juice, add any remaining spice mixture. Microwave 30 mi Hawaiian chicken Preheat oven to 350. Place chicken in a casserole. Add pineapple chunks. Combine remaining ingredients, pour over chicken. Cover and bake 1 hour. Per serving: 36g protein, 5g fat, 21g carb., 899mg sodium, 114mg chol., 280 calories.