Shanghai Chicken Salad Prep Time: 20 minutes Cook Time: 15 minutes Servings: 6 Ingredients - 1/2 cup rice vinegar - 1/3 cup plus 3 tablespoons soy sauce - 1/2 cup hoisin sauce - 1 1/2 tablespoons grated fresh ginger - 1/4 cup toasted sesame oil - 1 1/2 pounds boneless, skinless chicken breasts - salt and pepper to taste - 1/2 head Napa cabbage, shredded - 1 large red bell pepper, thinly sliced - 1 bunch scallions - 1 cup chow mein noodles    The wonderful combination of ginger, soy sauce, and sesame oil give this salad an oriental flair.   Directions In a medium bowl, whisk vinegar, 3 tablespoons of soy sauce, hoisin sauce, ginger, and sesame oil together. Place chicken in a single layer into a roasting pan. Pour 1/2 cup of the	1

	vinegar mixture over chicken; reserve remaining vinegar to use as a dressing. Add remaining 1/2 cup soy sauce and 3 cups of water to the roaster. Bring to a boil over medium high heat on stove top. Cover, reduce heat and simmer chicken until done. (Approximately 10 minutes) Transfer chicken to a plate and refrigerate until cool. Shred chicken and place in a large salad bowl. Add 2 tablespoons of dressing, salt and pepper, and toss. Add cabbage, bell pepper, scallions, and remaining dressing and toss. Sprinkle with chow mein noodles.	2