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Oriental Chicken and Rice Salad



2 tbsp. reduced-sodium soy sauce
2 tbsp. rice vinegar or white wine vinegar
1 tbsp. Oriental sesame oil
1 tbsp. salad oil
1 tbsp. minced fresh ginger
2 cloves garlic, minced
1/2 tsp. sugar
1/4 tsp. freshly ground black pepper
1/4 tsp. dry mustard


2 c. cooked slivered chicken breasts
3 c. cooked rice (white or brown)
1 c. sliced celery
1 c. bean sprouts
1/2 c. sliced scallions
5 radishes, thinly sliced
1/4 lb. snow peas, blanched for 1 minute and cut diagonally into slivers
2 tbsp. toasted sesame seeds
1 c. loosely packed watercress


In a medium bowl, combine all the dressing ingredients. Add the slivered cooked chicken, and let it stand for 30 minutes longer.

Combine the chicken and dressing with the rice, celery, sprouts, scallions, radishes, snow peas, and sesame seeds. Toss the salad. Add the watercress just before serving, and toss the salad again.

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