Sesame Chicken Salad

Yes, I eat chicken on the odd occasion. No, I couldn't tell you what defines those occasions, because I don't know.

Adapted from a very old edition of Sunset Publishing's Fresh Ways With Salads

Sesame Chicken Salad

2 TBS sesame seeds
1/4 cup canola oil
3 TBS lemon juice
1.5 TBS soy sauce
1.5 TBS rice vinegar
3 cloves garlic, minced or pressed
2 tsp finely minced fresh ginger
1/2 pound snow peas
1/2 pound bean sprouts
3 to 3.5 c. shredded cooked chicken

Toast sesame seeds in a small frying pan over medium heat, shaking pan often, until seeds are golden (about 5 minutes). In a large bowl, mix seeds, oil, lemon juice, soy sauce, vinegar, garlic, and ginger until blended. I usually double the amount of lemon juice, soy sauce, vinegar, garlic, and ginger--basically, everything in the sauce except the oil.

Fill a large pan halfway with water; bring to a boil. Add pea pods and bean sprouts; cook just until water boils. Drain, rinse with cold water, and drain again. Combine vegetables, chicken, and oil mixture and stir.

It's better after it's had a chance to sit for awhile.