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Chicken Sesame Salad

From Terri’s kitchen

Toss together:
4 chicken breasts - cooked, cooled and shredded - at least 4 cups
1 head of Romaine, chopped - I removed a few of the large, outer ribs
1 bunch of parsley, stems removed, chopped
4 green onions, thinly sliced
¼ cup sesame seeds, toasted
2 cups red or green grapes, cut in half
1 carrot, thinly sliced or 1 cup chopped or coarsely grated carrots
1 cup chopped cashews, or peanuts

In a jar or dressing shaker, mix:
2 Tblsp. brown sugar
1/4 cup lemon juice or rice vinegar
1 clove garlic, minced
1 tsp. soy sauce
1/4 cup salad oil
1 Tblsp. sesame oil

Shake dressing well to blend. Pour over salad and toss.

Terri’s notes:
~ This big salad is like taking your taste buds to the zoo-sweet, salty, tangy, savory, nutty, crunchy!
~ Keeps well for a second day.
~ Lemon juice gives a fresh tangy taste, rice vinegar adds to the Asian flavor.
~ When in season, some fresh strawberries or slices of pineapple can be added for an extra special touch – perfect to serve for a shower or special luncheon.

 

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