Chilled Chinese Chicken Salad
Receipe by Barbara Chau, Livermore CA


SAUCE:
1/3c rice vinegar
2/3c (soybean) oil
2T Mushroom soy sauce
1T chopper fresh giner


SALAD:
2c poached chicken, boned and cooled
3 medium carrots, cut matchstick style
3 stalks celergy, cut into 4" pieces, brush ends
2 medium scallions chopped
3/4 lb bean sprouts


Mix sauce ingredients together and shake well in jar. 
Pour over carrots and marinate for 10-15 minutes.

Cut chicken in shreds (1 1/2" x 1/4" x 1/4"). 

Drain sauce from the carrots, reserve sauce and carrots
Pour sauce over chicken and marinate.

Cut scallions then the celery brushes. 

Arrange the chicken in sauce on a platter. 
Layer carrots over chicken and sprinkle scallions on top. 
Arrange the celery brushes along the edges of the platter. 

Serve cold. Tastes great with crispy rice crackers and cold Calpico drink.