A KIND OF ASIAN SALAD ENJOY DAN:

              CHICKEN SALAD WITH NAPA by CHEF DAN:

Serves 4-6

INGREDIENTS:

3 cups Napa cabbage

3 cups romaine, shredded

4 boneless chicken breasts, cooked and shredded

2 green onions

1/4-cup radishes, sliced

1/2-cup snap peas, cut in half diagonally

1 bell pepper, sliced

1 (8 Oz) package rice noodles

1 tablespoon toasted white or black sesame seeds

DRESSING;

2 tablespoon grape-seed oil

2 tablespoons soy sauce

2 tablespoon rice wine vinegar

1 tablespoon Dijon mustard

1 tablespoon fresh ginger, finely graded

1/2-teaspoon brown sugar

1 teaspoon dried red pepper flakes

DIRECTIONS;

1.   In a bowl place the rice noodles and pour hot water over them.

2.   Let set for 15 minutes, drain and set aside.

3.   Whisk together all vinaigrette ingredients.

4.   Toss salad ingredients with vinaigrette in a large bowl until well combined.

5.   Through in the drained rice noodles and combine with salad and dressing.

6.   Top with toasted sesame seeds.

  ENJOY DAN:            BON-APPETITE!!