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Chinese Chicken Salad & Dressing

5.0(6)

I could drink this salad dressing but it's even better drizzled on a chicken salad. Makes a nice main dish for lunch or dinner. Not for the calorie or carb-conscious.

by Kting·published 2004-12-27

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Brunch

Servings

8 serving(s)

Total time

40 min

prep 30 min

Calories / serving

468 kcal

Ingredients (17)

serves

2 cups sugarsugar
1 1/2 cups rice wine vinegarrice-wine-vinegar
2 teaspoons peeled grated fresh ginger (freeze it, peel with potato peeler)
2 tablespoons sesame oilsesame-oil
1 tablespoon fresh lemon juicelemon-juice
1 1/2 teaspoons saltsalt
4 teaspoons coleman dry mustardmustard
2 tablespoons soy saucesoy-sauce
1 clove garlic, minced (double if you like garlic)garlic
4 tablespoons vegetable oil or 4 tablespoons canola oiloil
2 teaspoons cracked black pepperpepper
2 heads romaine lettucelettuce
1/4 cup toasted slivered almondsslivered-almonds
1/4 cup diced celerycelery
1/4 cup cooking oiloil
1 1/2 cups shredded cooked chicken breastschicken-breast
2 tablespoons sesame seedssesame-seed

Instructions (9 steps)

Sift sugar& mustard together.

02Slowly add vinegar until smooth (whisk).

03Place mixture on top of double boiler (or use diffuser under a regular pot instead).

04Cook& stir on low until sugar is melted.

05Stir in soy sauce, ginger, garlic and blend well.

07Add lemon juice, salt& pepper.

08Remove from stove, cool and refrigerate at least 4 hours.

09Combine salad ingredients and drizzle dressing over top.

Nutrition (per serving)

Calories: 468 kcal
Protein: 12 g
Fat: 23 g
Saturated fat: 3 g
Carbs: 58 g
Fiber: 4 g
Sugar: 52 g
Sodium: 722 mg
Cholesterol: 22 mg

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