CHICKEN AND WATERCRESS SALAD WITH HOISIN VINAIGRETTE

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Chicken and Watercress Salad with Hoisin Vinaigrette image

Yield Makes 12 buffet servings or 8 main-course servings

Number Of Ingredients 10

1 3-inch-long piece fresh ginger (about 1 1/2 ounces), peeled, thinly sliced
2 green onions, coarsely chopped
1/2 cup hoisin sauce
1/4 cup rice vinegar
1/4 cup peanut oil
2 tablespoons water
1 tablespoon oriental sesame oil
2 bunches fresh watercress
2 purchased roast chickens, cooled, shredded (about 8 cups)
3 yellow bell peppers, thinly sliced

Steps:

  • Finely chop ginger and 2/3 of onions in processor. Add next 5 ingredients; blend until smooth. Season with salt and pepper.
  • Arrange watercress on large platter. Mix chicken and 2/3 of bell pepper slices in bowl. Arrange chicken atop watercress. Pour dressing over. Top with remaining green onions and bell pepper slices; serve.

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