Oriental Chicken Salad Tartlet Filling
appetizers, asian, chicken, chinese, salads
2 1/2 lb chicken breasts
3 1/4 tablespoon soy sauce, to taste
2 1/2 teaspoon rice wine vinegar
3/8 cup peanut oil
1/2 cup vegetable oil
1/4 cup parsley, fresh, chopped
4 scallions, minced
48 tartlet shells
Cook chicken breast in 350-degree oven. Don't overcook. Let cook. Skin and bone breast and cut into 1/4" cubes. Put cubed meat in mixing bowl. Combine soy sauce, vinegar, oils, parsley and scallions. Pour over chicken and stir well. Spoon into prepared shells. Formatted by Theresa Grant, HWWK11B, from Martha Stewart Hors D'oeuvres. From: John Merkel Date: 28 Jan 97 Meal-Master Format Recipes (Mailing List) Ä
Yield: 48 servings