Asian Chicken Salad
1 Tbsp vegetable oil
1/2 tsp sesame oil
1 1/2 tsp rice vinegar
1 tsp soy sauce
few drops chili oil
2 c spinach leaves
1 oz. enoki mushrooms
2 cooked chicken breast halves, thinly sliced
salt & pepper to taste
1 - 2 thin half slices red onion, divided into half-rings
A funky touch for your garden party luncheon.
Yield: 2 servings
Whisk together vegetable and sesame oils, vinegar, soy sauce, and chili oil.
Make a bed of spinach leaves on two plates.
Near edge of each plate, set mushrooms in 3 mounds on spinach. Sprinkle each with 1 tsp dressing.
Sprinkle chicken lightly with salt, pepper, arrange on center of each plate. Scatter onion around chicken. Sprinkle with remaining dressing.
Submitted by Gretchen Grant
Contributed on: and modified on Thursday April 29th, 2010