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Today's Round Up: Salad
There have been countless times that I have ordered Chinese chicken salad in restaurants -- and I usually enjoy my meal. However, I have yet to have one better than Jo Mayeda's. Jo is my dear childhood friend, Meredith's mom. She stole my heart with her Chinese Chicken Salad recipe back in 1988 and I have yet to find one I like better. It is relatively simple, light and delicious! If you are planning on having some salad this week, why not try this one? You won't be sorry when you do!
Jo's Chinese Chicken Salad
* 1 Tablespoon hoisin sauce
* 1 Tablespoon sherry
* 1 Tablespoon fresh grated ginger
* 1 Tablespoon soy sauce (I use low sodium)
* 1 teaspoon dry mustard
* 2 - 3 chicken breasts
* 1/2 teaspoon dry mustard
* 2/3 Cup sugar, preferably superfine
* 1 Tablespoon + 1 teaspoon soy sauce (I use low sodium)
* 2 Tablespoons sesame oil
* 1/2 cup vegetable oil
* 2/3 Cup unseasoned rice vinegar
* 2-3 Cups shredded lettuce (I use romaine or dark green leaf lettuce)
* 1/2 Cup chopped unsalted & roasted peanuts
* 2 Tablespoons sesame seeds, toasted
* 2 Cups chow mein or won ton noodles
Combine marinade ingredients; rub on chicken breasts and place in Ziploc bag to marinate. Refrigerate chicken for 2 hours before roasting. Combine dressing ingredients until smooth, refrigerate until needed.
Roast chicken at 350 degrees for 35-40 minutes or until done (when juices run clear). Cool and shred or cube chicken. Toss together 2 cups of chicken, lettuce, peanuts, sesame seeds, and chow mein noodles in a large bowl. Stir in dressing. You can add anything you like. I often add finely sliced red bell peppers, water chestnuts and/or jicama. Enjoy!
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Click here for a printable version of Jo's Chinese Chicken Salad