Chicken and Sugar Snap Salad with Hoisin Vinaigrette
Ronnie's Notes
This is a good way to use leftover chicken. Mild chicken meat is a great foil for flavorful condiments like hoisin sauce and vinaigrette dressing. You can serve this salad warm or at room temperature.
Instructions
Place the chicken in a bowl.
Heat 2 tablespoons vegetable oil in a sauté pan.
Add the ginger, scallions, mushrooms, and sugar snap peas.
Cook for or until the vegetables are slightly wilted but still crispy.
Remove from the pan and add to the chicken.
Combine the hoisin sauce, vinegar, remaining 3 tablespoons vegetable oil, soy sauce, and sesame oil and mix thoroughly until well combined.
Pour the dressing over the chicken and vegetables.
Sprinkle with red pepper flakes if desired.
Toss the ingredients and sprinkle the sesame seeds on top.
Makes 4 servings.