Barbara Tropp's Chinese Chicken Salad

blucoat's Note:

This classic and delicious recipe is a great use for leftover chicken. Recipe was adapted from ''The China Moon Cookbook'' by Barbara Tropp and printed in the New York Times. Serves 4-6 main dish servings.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

Dressing

• 1/2 teaspoon sugar
• 1 tablespoon rice wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon finely minced ginger
• 1/2 cup corn oil or 1/2 cup peanut oil
• 1 teaspoon dark sesame oil
• sea salt & freshly ground black pepper

Salad

• 6 cups small lettuce leaves, like baby romaine, Boston or mesclun
• 4 cups leftover roasted chicken, torn into bite-size pieces
• 2 stalks celery, thinly sliced
• 1 small jalapeno pepper, thinly sliced
• 1 small red bell pepper, thinly sliced
• 1 small yellow bell pepper, thinly sliced
• 1/4 cup cilantro leaf, plus extra for garnish
• 1/3 cup toasted pine nuts

Directions:

1. Whisk sugar, vinegar, mustard and ginger together. Whisk in oils, and season to taste with salt, pepper and more sugar and vinegar if needed. (Dressing should have a nice balance of sweet and tart.).
2. In a large bowl toss lettuce with a few tablespoons of dressing until lightly dressed. Arrange around sides of a large serving bowl or platter.
3. Toss chicken, celery, peppers and cilantro in a bowl with dressing until well coated. Arrange in center of serving bowl, and sprinkle with pine nuts and cilantro.