Oops! You have accidentally slipped back in time 30 years and its 1976 again. The wierd thing is that your not 4 years old playing with your imaginary friends Stonk and Bonk, but your still 33 and the your husband will be home from work any minute and he’s hungry. You suspect it was dusting off the can of mandarin oranges that opened the portal to the 70’s, but then again you *were* simultaneously toasting almond slivers wilst listening to Earth, Wind, and Fire – I mean who does that? At any rate, clearly a Chinese chicken salad was in order and if not you, then who? WHO!

Dressing, place all ingredients into a food processor, blend, and chill until your ready to serve:

1 tb plus 1/2 ts creamy peanut butter
1 ts dark sesame oil
1/2 cup lime juice
6 tablespoons soy sauce
2 teaspoons grated ginger
2 ts plus 1/4 ts sugar
1/2 teaspoon chili paste, heaping
1/3 c veggie oil

Salad, it’s not so much the exact measurements here – but the proportion of elements. These are all an approximate, very scientific after the fact estimate:

1 c snap peas, steamed & chilled, cut in half
1/4 c slivered almonds, toasted
1 sm can mandarin oranges
1/2 sm can water chestnuts, chopped
1/3 c mixed up yellow & orange bell pepper, sliced in thin strips
1 ear corn, steamed, chilled, cut from cobb
1/4 c thinly sliced green onion strips
eggroll wrappers sliced thin and fried
2 handfuls stirfry sprouts, those big crunchy ones
1 c napa cabbage, chopped
1 c romain lettuce, chopped
2 c iceberg lettuce, chopped
2 boneless, skinless chicken breasts, cooked & chopped

{tags chinese chicken salad recipe}