Asian Spring Chicken Salad Recipe mededitor

• 2 cups cooked chicken breast, shredded or cubed
• 2 stalks celery, rinsed, sliced in 1/4- to 1/2-inch slices (not too thin; you want crunch here)
• 1 can sliced water chestnuts, drained. (Or whole, and slice them yourself)
• 1 small head Napa cabbage, rinsed thoroughly and chopped cross-wise across the rib
• 1 cup Tamari almonds, chopped very coarsely, not fine.
• 1/3 cup rice vinegar
• 2/3 canola oil
• soy sauce (to taste; see instructions)
• wasabi paste (to taste; see instructions)
• sesame oil
• chow mein noodles, for garnish and >crunch
• toasted sesame seeds

1. Make the dressing: In a small bowl, whisk together 2/3 cup canola oil with 1/3 cup rice vinegar.
2. Add about 1 or 2 T soy sauce (or to taste) and a small amount of wasabi paste ( 1/2 to 1 tsp or more, to taste).
3. Whisk dressing again until well blended.
4. Refrigerate dressing while making the salad.
5. Make the salad: Put chicken, celery, water chestnuts, almonds, and Napa cabbage in a large salad bowl.
6. Whisk dressing one last time, pour overtop of the salad, and toss gently.
7. (You dont want to break up the chicken too much.)
8. Drizzle a little sesame oil on top and toss again.
9. Refrigerate for a few hours until very cold.
10. Serve the salad: When ready to serve, place in individual serving dishes (bowls, salad plates), and garnish with chow mein noodles and/or toasted sesame seeds.
11. Serve with cold quartered sweet oranges on the side.
12. You might want to adapt this to your own tastemore or less oil or vinegar, more or less soy sauce or wasabi.
13. You can also omit the chopped almonds.
14. Avoid using olive oil in this; its too heavy.
15. Canola oil or simple vegetable oil is fine.

chicken, stalks celery, water chestnuts, head, almonds, rice vinegar, canola oil, soy sauce, wasabi paste, sesame oil, mein noodles, sesame seeds

Taken from www.chowhound.com/recipes/asian-spring-chicken-salad-11864 (may not work)