Chicken and Watercress Salad with Hoisin Vinaigrette

Name: Chicken and Watercress Salad with Hoisin Vinaigrette
Yield: 12 buffet
Ingredients: 1 3-inch-long piece fresh ginger (about 1 1/2 ounces), peeled, thinly sliced; 2 green onions, coarsely chopped; 1/2 cup hoisin sauce; 1/4 cup rice vinegar; 1/4 cup peanut oil; 2 tablespoons water; 1 tablespoon oriental sesame oil; 2 bunches fresh watercress; 2 purchased roast chickens, cooled, shredded (about 8 cups); 3 yellow bell peppers, thinly sliced

By Rozanne Gold

July 31, 2001

Recipe notes