Dinner Tonight: Chinese Chicken Salad Recipe

• 1/4 teaspoon sugar
• 1/2 tablespoon rice wine vinegar
• 1/2 tablespoon Dijon mustard
• 1/2 teaspoon ginger, finely minced
• 1/4 cup canola or peanut oil
• 1/2 teaspoon sesame oil
• Salt and pepper
• 3 cups lettuce (romaine, Boston, mesclun)
• 2 cups leftover roast chicken, torn into bite-sized pieces
• 1 stalk celery, thinly sliced
• 1/2 jalapeno, stemmed, seeded, and thinly sliced
• 1 red bell pepper, stemmed, seeded, and thinly sliced
• 1 yellow bell pepper, stemmed, seeded, and thinly sliced
• Cilantro, chopped
• 1 tablespoon pine nuts, toasted

1. Whisk together the sugar, vinegar, mustard and ginger until combined. Continue whisking, and slowly drizzle in the canola and sesame oils. Season with salt and pepper to taste.
2. Add the lettuce to a large bowl. Toss with a tablespoon of the dressing. Mix together the chicken, celery, peppers, and cilantro and second bowl and toss with the rest of the dressing.
3. Place the dressed lettuce on a platter and top with the contents from the second bowl.

sugar, rice wine vinegar, mustard, ginger, peanut oil, sesame oil, salt, leftover roast chicken, celery, red bell pepper, yellow bell pepper, cilantro, pine nuts

Taken from www.seriouseats.com/recipes/2009/10/chinese-chicken-salad-recipe-20091023.html (may not work)