Szechwan Chicken Salad

Ingredients

• 2 t oil
• 1 t sesame oil
• 3 cloves garlic, minced
• 2 T grated ginger
• 1/3 c white wine vinegar
• 2 T soy sauce
• 3 T water
• Chicken
• 2 T water
• 1 fresh jalapeno pepper, seeded and chopped*
• t sugar
• 1 medium carrot
• 1 c thin strips peeled jicama*
• Lettuce
• Cucumbers, quartered lengthwise and sliced
• 1 1/3 c fresh enoki mushrooms
• 2 green onions
• 2 T peanuts*

Preparation

*I leave these out usually cause I cant find them/dont want to use them

1. In saucepan heat oil and sesame oil over med. High heat for 1 minute. Cook and stir garlic and ginger in hot oil for 15 seconds. Remove from heat. Stir in vinegar, soy sauce, and water. Cool completely.
2. Rinse chicken. Pat dry. Soak chicken in of vinegar mixture for 4-24 hours. Mix occasionally.
3. Meanwhilefor dressing, in a bowl stir together reserved vinegar mixture, 2 T water, jalapeno pepper and sugar. Cover and chill 4-24 hours.
4. Combine carrot and jicama. Set aside. Drain chicken, discarding marinade. Grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12-15 minutes or until chicken is tender and no longer pink, turning once. (I cook in a pan) Cut chicken into bite sized strips.
5. To serve, line 4 plates with lettuce. Top with carrot mixture, cucumbers, chicken, mushrooms, green onions, and peanuts. Stir dressing; drizzle over salads. Makes 4 servings.

Want to know nutrition facts? This is from a healthy family dinners cookbook.

• 200 calories
• 7 g total fat
• 1 g saturated fat
• 45 mg cholesterol
• 231 mg sodium
• 15 g carbohydrates
• 3 g fiber
• 20 g protein