Chinese Chicken Salad

Chinese chicken salad now seems ubiquitous (in almost every California restaurant but the Chinese ones!). I've had bad and I've had good; this one is good! Still, though ... my wine instructor Paul Ellis once made a very good point: "Have you ever noticed that you never see any Chinese people eating Chinese Chicken Salad?"

This recipe came from Chef May Lim, one of my instructors at the now-defunct UCLA culinary arts program.

For the salad:

• 1 cup poached chicken, julienned
• 1 cup each Romaine and Boston lettuces and spinach, julienned
• 1/2 cup carrots, julienned
• 1/2 cup bean sprouts
• 1/2 cup slivered almonds, toasted
• 2 cups deep fried rice sticks, crumbled
• 1 cup won ton skins, cut into thin strips and deep fried until crisp and golden

For the dressing:

• 1/2 cup sherry or red wine vinegar
• 1/2 cup soy sauce
• 1 ounce hoisin sauce (Koon Chun brand is the best)
• Salt to taste
• Chili-garlic sauce to taste
• 1 tablespoon fresh ginger, minced
• 1/2 cup red ginger, minced
• 1/2 green onions, minced
• 1 ounce honey
• 1/2 cup toasted sesame oil

Combine all the ingredients for the dressing. Set aside.

Prepare all the ingredients for the salad. Toss together at the last minute and serve.