Asian Chicken Salad with Sesame Walnut

YIELD: 6 SERVINGS
PREP: 35 MIN.

3 (11-OUNCE) CONTAINERS MRS. STRATTON’S PREMIUM GOLD CHICKEN SALAD
¼ CUP SESAME-WALNUT DRESSING
1 CUP CHOPPED WALNUTS, TOASTED
½ CUP CHOPPED FRESH CHIVES
1 POUND FRESH ASPARAGUS SPEARS, TRIMMED AND STEAMED
1 CUP CHOW MEIN NOODLES

TOSS TOGETHER CHICKEN SALAD AND SESAME-WALNUT DRESSING; COVER AND CHILL ONE HOUR.
ADD WALNUTS AND CHIVES TO CHICKEN SALAD MIXTURE; TOSS WELL.

EVENLY ARRANGE ASPARAGUS SPEARS ON SIX SALAD PLATES; TOP WITH CHICKEN SALAD MIXTURE AND SPRINKLE WITH CHOW MEIN NOODLES AND DRIZZLE WITH SESAME-WALNUT DRESSING, JUST BEFORE SERVING.

SESAME-WALNUT DRESSING

YIELD: 1 ¼ CUPS

¼ CUP RICE VINEGAR OR WHITE DISTILLED VINEGAR
1 TSP. WASABI POWDER OR PREPARED HORSERADISH
1 GARLIC CLOVE, PRESSED
1 TBSP. CHOPPED FRESH CILANTRO
¾ CUP WALNUT OIL
¼ CUP LIGHT SESAME OIL
1 TSP. FRESH GRATED GINGER OR ¼ TSP. GROUND GINGER
¾ TSP. SALT
¼ – ½ TSP. GROUND RED PEPPER

PROCESS THE FIRST 4 INGREDIENTS IN A FOOD PROCESSOR OR BLENDER UNTIL BLENDED. WITH PROCESSOR OR BLENDER RUNNING, POUR OILS THROUGH FOOD SHUTE IN A SLOW, STEADY STREAM.

ADD GINGER, SALT, AND PEPPER; PULSE 2 OR 3 TIMES TO BLEND. STORE DRESSING IN REFRIGERATOR UP TO 2 WEEKS, IF DESIRED.