Black Swan Recipes

Chinese Chicken Salad

• 2 uncooked chicken breasts, thinly sliced
• 2 tablespoons Jaipur Lemon Grass-Ginger-Garlic Dressing
• 1/4 cup each: thinly sliced carrots, celery, red pepper, mushrooms, broccoli, green onions, and water chestnuts
• 4 cups loosely packed salad greens, cut into bite-sized pieces
• Jaipur Lemon Grass-Ginger-Garlic Dressing to taste
• Toasted sesame seeds, slivered almonds and cilantro for garnish

Sauté chicken in 2 tablespoons Jaipur Lemon Grass-Ginger-Garlic Dressing about 10 minutes or until no longer pink.  Toss cooked chicken with vegetables.  Arrange chicken mixture on be of salad greens.  Finish with a generous sprinkling of Jaipur Lemon Grass-Ginger-Garlic Dressing.  Garnish with toasted sesame seeds, toasted slivered almonds and cilantro.

Makes 2 large or 4 small salads.