4 whole boneless cooked chicken breasts cut into 1/4 inch wide strips
1 sweet red pepper julienned
1 small jicama julienned
1 can water chestnuts drained and halved
5 onions julienned
4 dozen snow peas
3/4 cup toasted cashews
2 tbsp fresh parsley
2 cloves garlic minced
1/2 cup teriyaki sauce
1/4 cup sesame oil
1/4 cup safflower oil
1/4 cup sesame paste
2 tbsp rice vinegar
2 tbsp dry sherry
1 tbsp brown sugar
2 tsp ground coriander
few drops of hot chili oil
3 tbsp toasted sesame seeds
1. Combine chicken to cashews in a mixing bowl.
2. Process the rest into food processor until smooth. Pour
the
dressing onto the salad and toss thoroughly.
3. Sprinkle with the sesame seeds. Refridgerate several
hours before
serving.
6 to 8 portions