Oriental Chicken Salad

2 cups cooked and shredded chicken
2 cups sliced mushrooms
1 cup {mung bean} sprouts
1/2 cup thinly sliced scallions
1/2 cup thinly sliced water chestnuts (optional)
1/2 pound broccoli florets, lightly steamed
2  cloves of garlic, minced then mashed
1 to 2 teaspoons grated ginger root
4 teaspoons tamari
2 tablespoons sesame oil
4 tablespoons olive oil
1  bib or romaine lettuce, torn into bite-size pieces
In a shallow, 9”x13” pan lightly toss the chicken, mushrooms, sprouts, scallions, water chestnuts and broccoli together. In a cup or small bowl whisk garlic, ginger, tamari, sesame oil and olive oil together.

Drizzle the dressing over the chicken and toss lightly. Cover and let marinate at room temperature for at least 30 minutes. Toss occasionally to make sure all the ingredients are coated with dressing.

Serve on lettuce.

Ease of Preparation: Moderate

Preparation Time: 10 min
marinate for 30 min

Servings: 4

Recipe By: Jean Rogers

From:  Cooking With the Healthful Herbs