Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Episode: No Cook Dinners
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30 min
30 min
8 servings


For the dressing:


In a large bowl combine half of the crispy noodles, chicken, scallions, cashew nuts, corriander and the bell pepper.

Make the dressing: In a small bowl whisk together the mustard mixture, soy sauce, vinegar, hoisin sauce, allspice, sugar, and salt and pepper to taste, add the oils in a stream, whisking, and whisk the dressing until it is emulsified.

Toss the chicken salad with enough dressing to coat and mound it on a platter lined with the lettuce, and top with the sprouts and remaining crispy noodles

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