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Name: Chicken Salad #9
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 md Cucumbers; 2 1/2 lb Plain roasted chicken; 1 Carrots (or double amount); 8 oz Fresh bean sprouts

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INGREDIENTS

2 md Cucumbers
2 1/2 lb Plain roasted chicken
1 Carrots (or double amount)
8 oz Fresh bean sprouts

Servings

INSTRUCTIONS

MMMMM--------------------------DRESSING------------------------------- 3 tb Sesame paste, or peanut - butter 2 tb Finely chopped scallions 2 ts Sesame oil 2 tb Chinese white rice vinegar -or cider vinegar 3 tb Light soy sauce 1 1/2 tb Finely chopped garlic 1 ts Salt 2 ts Sugar 2/3 c Chicken stock 1 tb Rice wine or dry sherry TRIM THE BEAN SPROUTS at both ends. Peel the cucumber, split it in half lengthwise and remove the seeds with a teaspoon. Finely shred the cucumber into 3-inch lengths. Peel and finely shred the carrots into 3-inch lengths. Set the vegetables aside. Take all the meat off the cooked chicken and shred it into fine strips using a sharp knife or cleaver. Arrange the chicken strips on a platter and surround them with the bean sprouts, cucumbers and carrots. Combine all the ingredients for the dressing and mix them thoroughly. (I find an electric blender is useful for this, but you could use a screw-top jar and shake everything in it well.) Pour the dressing all over the chicken and vegetables and mix well. Serve at once. KEN HOM - PRODIGY GUEST CHEFS COOKBOOK Posted to MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr 27, 1999

NOTES

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Chicken Salad #9

2 md Cucumbers
2 1/2 lb Plain roasted chicken
1 Carrots (or double amount)
8 oz Fresh bean sprouts

MMMMM--------------------------DRESSING-------------------------------      3 tb Sesame paste, or peanut           - butter      2 tb Finely chopped scallions      2 ts Sesame oil      2 tb Chinese white rice vinegar           -or cider vinegar      3 tb Light soy sauce  1 1/2 tb Finely chopped garlic      1 ts Salt      2 ts Sugar    2/3 c  Chicken stock      1 tb Rice wine or dry sherry   TRIM THE BEAN SPROUTS at both ends. Peel the cucumber, split it in  half lengthwise and remove the seeds with a teaspoon. Finely shred  the cucumber into 3-inch lengths. Peel and finely shred the carrots  into 3-inch lengths. Set the vegetables aside. Take all the meat off  the cooked chicken and shred it into fine strips using a sharp knife  or cleaver. Arrange the chicken strips on a platter and surround them  with the bean sprouts, cucumbers and carrots. Combine all the  ingredients for the dressing and mix them thoroughly. (I find an  electric blender is useful for this, but you could use a screw-top  jar and shake everything in it well.) Pour the dressing all over the  chicken and vegetables and mix well. Serve at once.    KEN HOM - PRODIGY GUEST CHEFS COOKBOOK    Posted to MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr  27, 1999

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Nutrition

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Serving Size: 1 Serving (327g)
Recipe Makes: 6 Servings

Calories: 26
Calories from Fat: 2 (8%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 4.3mg		0 %
Potassium 203.8mg		5 %
Total Carbohydrate 5.9g		2 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 4.7g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 26

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