Chinese Chicken Salad

This is a variation of a salad that I learned from Beth Bubis probably 15 years ago. It makes a great Shabbat lunch in the hot Valley summers.

ingredients

For the chicken:
Boneless chicken breasts (not for shnitzel)
1/3 cup olive oil
1/3 cup red wine vinegar
1/3 cup soy sauce
lots of fresh garlic
For the dressing:
1/4 cup vegetable oil
1/4 cup red wine vinegar
3 Tablespoons sugar (less is possible)
2 Tablespoons soy sauce
1/2 teaspoon sesame oil
For the salad:
1/2 - 3/4 head cabbage, shredded
thinly sliced English or Persian cucumbers
Chinese peas
chopped green onions
sliced green, red, or orange pepper
mandarin orange slices
toasted almonds
toasted sesame seeds
Chow Mein noodles

directions

Marinate the chicken breasts in the oil, vinegar, soy sauce, and garlic for about an hour. Poach in an open frying pan in the marinade, until chicken is cooked, turning mid way through. Refrigerate until you are ready to assemble the salad. Toast the almonds and sesame seeds in a clean dry frying pan until brown. The seeds only need a short time, so add them when the almonds are almost brown. Store in an air tight container. Mix the dressing ingredients and refrigerate. All of this can be done a day or even two before serving. Just before serving, cut and mix the salad ingredients, except for the noodles and nuts/seeds. Cut the chicken into bite size pieces. Mix the chicken, salad, and dressing. Sprinkle the nuts/seeds and Chow Main noodles on top.

Source: Hillary Zana