Coriander Chicken Salad

chicken legs, breast or 1 frying chicken

soy sauce

sesame seeds

Napa cabbage or white cabbage

fresh cilantro(coriander)

green onions

Chinese five-spices dressing*

Marinate chicken in soy sauce overnight in a nonmetallic bowl.

Roast sesame seeds in a frying pan over medium heat until golden.

Prepare salad dressing and set aside.

Chinese five-spices dressing

Combine dry mustard and water(1 tablespoon each).

Blend well; add sesame oil and salad oil, lemon juice, sugar, soy sauce and

½ teaspoon Chinese five-spices. Mix well.

Next day remove chicken from marinade and place in a roasting pan.

Roast in the oven until crisp and browned.

Let cool, debone, and cut into thin slivers.

Shred cabbage leaves. Chop green onions and cilantro.

Just before serving combine chicken, sesame seeds, cilantro and onions

and salad dressing*.

Arrange them on a bed of cabbage. Add the chicken mixture.

I usually serve papaya as a complement to this salad.

Photos by Elena Malec© 2004. All rights reserved.