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Chicken salad with sesame dressing.

Toasted sesame seed mixed with lemon peel and juice makes a refreshing dressing. Crisp celery, succulent kiwi, and creamy avocado add contrasting textures. 3 quarts washed, crisped leaf lettuce in bite-size pieces 4 large kiwi fruit 2 cups (about 10 oz.) boned, skinned, and shredded cold cooked chicken 1 large firm-ripe avocado, peeled and sliced 1 cup thinly sliced celery 1/3 cup thinly sliced green onion Sesame dressing (recipe follows)

Place lettuce in a wide salad bowl. With a knife, peel kiwi fruit; slice thinly crosswise. Arrange kiwi, chicken, avocado, celery, and green onion on top of lettuce. Pour sesame dressing over salad and mix gently to blend. Makes 4 or 5 main-dish servings.

Sesame dressing. In a 6- to 8-inch frying pan, cook 3 tablespoons sesame seed and 1/3 cup salad oil over low heat until seed is golden, 5 to 8 minutes; stir often. Let cool. Stir in 1/2 teaspoon each grated lemon peel and dry mustard, 1/4 cup lemon juice, 1 tablespoon sugar, 1 tablespoon soy sauce, and salt to taste.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Jun 1, 1985
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