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CHICKEN AND WATERCRESS SALAD WITH HOISIN VINAIGRETTE

CHICKEN AND WATERCRESS SALAD WITH HOISIN VINAIGRETTE


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Reference:

Bon Appétit, August 2001 Entertaining Made Easy

Prep:

This recipe can be prepared in 45 minutes or less.

Servings:

Makes 12 buffet servings or 8 main-course servings.

Submitted by:

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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
tbsp water
1
tbsp 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.
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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.
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