Asian Chicken Salad

by Marina
(Lafayette, Colorado)

Low fat (as in no mayo) and very tasty. Packs well for a lunch or summer picnic. If packing for later, then pack the lettuce, cucumber and tomato separately and assemble just before serving.

Salad Dressing:
Combine:
4 tsp soy sauce
1 tbsp rice vinegar
1/2 tsp sesame oil
few shakes black pepper

Chicken Salad:
1 c cooked chicken (left-overs or rotisserie), chopped
1/2 c bean sprouts, well washed
1/4 c water chestnuts, sliced or chopped
1 green onion, finely sliced (or may substitute chives)
1 rib celery, finely sliced

Veggies:
green lettuce leaves, washed and chilled
sliced English cucumber
sliced tomato

1. Combine dressing ingredients and shake well.
2. Combine chicken salad ingredients and stir well.
3. Pour dressing over chicken salad, stir well.
4. Assemble lettuce leaves and sliced cucumber and tomato attractively on plates.
5. Add 1 scoop chicken salad to each plate.
6. Serve.

Variations? As per your taste, you could add avocado, pecans, walnuts or almonds, and/or mandarin orange segments.