Name: Chicken and Watercress Salad with Hoisin Vinaigrette
Yield: Makes 12 buffet servings or 8 main-course servings
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

Recipe information

Yield
Makes 12 buffet servings or 8 main-course servings

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

Preparation

Step 1
Finely chop ginger and 2/3 of onions in processor. Add next 5 ingredients; blend until smooth. Season with salt and pepper.
Step 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.

TagsSalad Chicken Poultry Ginger Herbs & Spices Bell Pepper Vegetable Watercress Leafy Greens Main Starter Dinner Dairy Free Easy No-Cook Food Processor Bon Appétit

Recipe notes

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