Chinese Chicken Salad Sandwich

1/4 cup soy sauce

1/4 cup rice wine vinegar

1/4 cup vegetable or peanut oil

1/4 cup roasted sesame seed oil

2 tablespoons fresh ginger root, minced

4 teaspoons sugar

4 teaspoons dry mustard

2 pounds chicken breast, boned, skinned, steamed and cubed

1 large red onion (about 9 to 11 ounces), cut into narrow wedges

1 cup pea pods, fresh or thawed frozen, slivered

6 crusty round rolls, split, buttered

Lettuce or watercress

4 teaspoons sesame seeds, toasted

Mix dressing of soy sauce, vinegar, oils, ginger, sugar and mustard. Add chicken, onions and pea pods. Toss well. Chill at least 4 hours to blend flavors. Fill each roll with lettuce and chicken salad. Sprinkle with sesame seeds. Serve with crispy noodles, if desired. Makes 6 servings.

Per serving: About 560 cal, 43 g pro, 39 g carb, 25 g fat, 41% cal from fat, 98 mg chol, 1087 mg sod, 3 g fiber.

Return to Recipes list