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Chinese Chicken Salad

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30 minutes Prep: 30 minutes

56 calories per serving view nutrition facts

1	each	chicken, whole	roasted, plain, about 2 1/2 pounds
8	ounces	bean sprouts	fresh
2	medium	cucumbers
1	each	carrot

dressing
3	tablespoons	sesame paste	or peanut butter
2	tablespoons	scallions, spring or green onions	finely chopped
2	teaspoons	sesame oil
2	tablespoons	Chinese rice vinegar	or cider vinegar
3	tablespoons	soy sauce, light
1 1/2	tablespoons	garlic	finely chopped
1	teaspoon	salt
2	teaspoons	sugar
2/3	cup	chicken broth
1	tablespoon	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.

(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.

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Serving Size 129g

Amount per Serving

Calories 56 38% of calories from fat