4 cups cooked chicken, cut into 1/2-inch dice
1 cup water chestnuts (8-ounce can), drained and sliced
2 cups diced celery, about 1/2-inch dice
4 scallions, white and green parts, thinly sliced
Ginger mayonnaise (recipe follows)
Toasted sliced almonds, optional garnish
Combine all ingredients and refrigerate until serving. Serve the salad on dark salad greens. Garnish with a few toasted almonds if desired. Makes 8 servings
Ginger mayonnaise
Crystallized ginger can be found in Williams-Sonoma kitchen stores for $13.50 per pound. It's also sold in Asian grocery stores, but the quality is considerably less refined. Ginger leftovers are not a problem. Pass them as a candy nibble with coffee after an Asian-based dinner.
3 tablespoons lemon juice
1 egg
1 teaspoon ground ginger
1/2 teaspoon dry mustard
1 tablespoon sugar
1/2 to 3/4 teaspoon salt
1 cup vegetable oil
4 tablespoons diced crystallized ginger
In the container of a blender or food processor, combine the lemon juice, egg, ginger, mustard, sugar and salt. Start the machine and very slowly add the oil in a fine stream until the mixture thickens into mayonnaise.
Remove the mayo to a container and fold in the crystallized ginger.
Marlene Parrish
Thursday, June 03, 1999
