Recipe: Mandarin Chicken Salad

Recipes using Tones Garlic Powder

• 4 tbsp sesame seeds
• 1/2 cup rice vinegar, seasoned
• 2 tsp light soy sauce
• 2 tsp chili oil
• 1/4 cup light sesame oil
• 2 tsp fresh ginger, grated or minced
• 1/4 tsp garlic powder
• 4 cups poached chicken (see below)
• 2 cucumbers, peeled, seeded and cut into ¼” julienne
• 4 celery stalks, cut into 1/4" julienne
• 3 scallions, thinly sliced
• 1 cups mung bean sprouts
• 1 head romaine, shredded

1. Toast the sesame seeds in a frying pan over low heat for a few minutes until nicely browned. Remove from heat and set aside.
2. In a small bowl mix together the seasoned rice vinegar, soy sauce, hot (chili) oil, sesame oil, garlic powder, and ginger.
3. Mix together the julienned chicken, cucumbers, celery, scallions, and bean sprouts.
4. Pour in the vinegar mixture and toss lightly.
5. Arrange the shredded lettuce over a chilled platter and cover with the chicken salad.
6. Drizzle with any remaining dressing and garnish with the toasted seeds. Serves 4 to 6.

• 3 to 4 lbs cut-up chicken or parts
• 1 large onion, peeled and quartered
• 3 whole peppercorns (more to taste)
• 1" piece fresh ginger, sliced (more to taste)
• 2 celery stalks with leafy tops
• 1 parsnip, peeled and chopped

1. Place all ingredients into a large pot and bring the water to a boil.
2. Reduce the heat and simmer gently for 45 minutes, skimming occasionally.
3. Remove from heat and let the chicken sit in its poaching liquid for 15 minutes.
4. Remove chicken from the pot; cool completely.
5. Cover and refrigerate for 2 hours.
6. Remove any fat and the bones from the chilled chicken and slice the meat into finger sized julienne strips for the salad.