Chicken and Watercress Salad with Hoisin Vinaigrette |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
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 |
Directions:
1. Finely chop ginger and 2/3 of onions in processor. Add next 5 ingredients; blend until smooth. Season with salt and pepper.
2. Arrange watercress on large platter. Mix chicken and 2/3 of bell pepper slices in bowl. Arrange chicken atop watercress. Pour dressing over. Top with remaining green onions and bell pepper slices; serve.
|
|