Chicken and Watercress Salad with Hoisin Vinaigrette

• 1 3-inch-long piece fresh ginger (about 1 1/2 ounces), peeled, thinly sliced
• 2 green onions, coarsely chopped
• 1/2 cup hoisin sauce
• 1/4 cup rice vinegar
• 1/4 cup peanut oil
• 2 tablespoons water
• 1 tablespoon oriental sesame oil
• 2 bunches fresh watercress
• 2 purchased roast chickens, cooled, shredded (about 8 cups)
• 3 yellow bell peppers, thinly sliced

1. Finely chop ginger and 2/3 of onions in processor.
2. Add next 5 ingredients; blend until smooth.
3. Season with salt and pepper.
4. Arrange watercress on large platter.
5. Mix chicken and 2/3 of bell pepper slices in bowl.
6. Arrange chicken atop watercress.
7. Pour dressing over.
8. Top with remaining green onions and bell pepper slices; serve.

ginger, green onions, hoisin sauce, rice vinegar, peanut oil, water, sesame oil, purchased roast chickens, yellow bell peppers

Taken from www.epicurious.com/recipes/food/views/chicken-and-watercress-salad-with-hoisin-vinaigrette-105337 (may not work)