2 C COOKED CHICKENS
½ POUND MUSHROOMS, SLICED
1 C SHREDDED CARROTS
1 RED PEPPER, CHOPPED
1 JALAPENO, MINCED
1 TBSP. CANOLA OIL
1 C PEAS, THAWED IF FROZEN
CHOPPED LETTUCE, OPTIONAL
SAUTÉ THE MUSHROOMS AND JALAPENO IN CANOLA OIL FOR 1-2 MINUTES. COMBINE THE MUSHROOM MIXTURE WITH THE REST OF THE SALAD INGREDIENTS IN A LARGE BOWL AND TOP WITH DRESSING. SERVE OVER CHOPPED LETTUCE, IF DESIRED
DRESSING:
1/3 C RICE VINEGAR
2/3 C CANOLA OIL
1 TBSP. MINCED FRESH GINGER
1 TBSP. DARK SESAME OIL
½ C CHOPPED ITALIAN PARSLEY
WHISK THE ABOVE DRESSING INGREDIENTS TOGETHER AND SET ASIDE.