Chinese Chicken Salad & Dressing

I could drink this salad dressing but it's even better drizzled on a chicken salad. Makes a nice main dish for lunch or dinner. Not for the calorie or carb-conscious.

• Ready In: 40 mins
• Serves: 8

Ingredients

• Dressing

• 2  cups sugar
• 1 1⁄2 cups  rice wine vinegar
• 2  teaspoons  peeled grated fresh ginger (freeze it, peel with potato peeler)
• 2  tablespoons  sesame oil
• 1  tablespoon fresh lemon juice
• 1 1⁄2 teaspoons salt
• 4  teaspoons  coleman dry mustard
• 2  tablespoons soy sauce
• 1  clove garlic, minced (double if you like garlic)
• 4  tablespoons  vegetable oil or 4  tablespoons canola oil
• 2  teaspoons cracked black pepper

• Salad

• 2  heads romaine lettuce
• 1⁄4 cup  toasted  slivered almonds
• 1⁄4 cup  diced celery
• 1⁄4 cup  cooking oil
• 1 1⁄2 cups  shredded  cooked chicken breasts
• 2  tablespoons sesame seeds

Directions

1. Sift sugar& mustard together.
2. Slowly add vinegar until smooth (whisk).
3. Place mixture on top of double boiler (or use diffuser under a regular pot instead).
4. Cook& stir on low until sugar is melted.
5. Stir in soy sauce, ginger, garlic and blend well.
6. Stir in oils.
7. Add lemon juice, salt& pepper.
8. Remove from stove, cool and refrigerate at least 4 hours.
9. Combine salad ingredients and drizzle dressing over top.