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Sesame Chicken Salad
 From the 2nd Quarter flyer 2005

INGREDIENTS:
2 cups torn or chopped, cooked or roasted chicken without skin
10 ounce package torn mixed salad greens
8 ¾ ounce can whole baby corn, drained and halved crosswise
2 green onions, sliced
¼ cup sliced radishes
½ cup orange juice
¼ cup rice vinegar or white vinegar
½ teaspoon toasted sesame oil
¼ teaspoon pepper
1 ½ teaspoon sesame seeds, toasted
Optional: diced radishes or orange slices

   

Sesame Chicken Salad (continured)
From the 2nd Quarter flyer 2005

DIRECTIONS:
Combine the chicken, salad greens, baby corn, green onions, and sliced radishes in a large
salad bowl. For dressing, combine the orange juice, vinegar, oil, and pepper in a
screw-top jar. Cover and shake well. Refrigerate up to 3 days; shake before using.

To serve, pour dressing over salad mixture, tossing lightly to coat. Transfer to individual bowls.
Sprinkle each serving with sesame seeds. To toast sesame seeds, cook and stir in nonstick skillet over medium heat for about 1 minute or just till lightly golden. Don’t burn.

Garnish with diced radishes or orange slices if desired.