creamy oriental chicken salad dressing

How To Make creamy oriental chicken salad dressing

• 1

  Combine ingredients in blender. Mix well (don’t over blend – it will get really thick because of the sesame seeds). Pour over salad (but, I usually keep it to the side so that everyone can put as much or as little on their salad as they want.) Refrigerate unused dressing.
• 2

  Salad Suggestions: • Lettuce - I like to use romaine but you can use anything you want. To make it more ‘oriental’ you may want to add a bag of pre-packaged cabbage mix or bean sprouts. • Carrots – julienne - I use prepackaged sliced carrots to save time. Cut the carrots into julienne slices and soak it in iced water to help perk them up and add a bit more crunch to them. If you don’t like carrots, consider red, orange and/or yellow bell peppers. • Cooked chicken/fish/turkey - I use a fork to flake store-bought (like Costco/Sam’s Club/Safeway Rotisserie or Hawaiian Huli Huli Chicken. I also use leftover turkey after Thanksgiving. Or if you don’t like poultry, we also love pan fried salt and peppered fish filets – cooled and cubed. • Char Siu (Chinese sweet pork) – sliced in strips (optional) • Crunchy Won ton chip strips • Cashews or Peanuts - Place the quantity that you want to use in a Ziplock bag, seal it and gently use a meat tenderizing hammer (or a regular hammer) to break it into smaller pieces. This saves time chopping. • Chinese parsley, Green onion – chopped - I usually put this to the side and let everyone add their own if they want it. You may also want to consider adding something sweet like: • Fresh fruit - Very thin slices of apple/pear, cubes of papaya/mango • Dried fruit - Raisins (1 tiny box per serving), cranberries and/or blueberries
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