Categories: Salads, Poultry 
      Yield: 2 servings 
  
------------------------------HOISIN DRESSING------------------------------ 
      3 T  Rice vinegar 
    1/4 c  Salad oil 
      1 T  Hoisin sauce 
      2 t  Sesame seeds 
      2 t  Minced fresh gingerroot 
 
-----------------------------------SALAD----------------------------------- 
           Napa/Savoy cabbage leaves 
      2 c  Mai fun * 
      1 c  Finely shredded carrots 
      2    Lg cooked chicken breasts* 
    1/2 c  Sugar snap peas ** 
           Vegetable garnishes *** 
  
  *Note: Mai fun should be prepared according to 
  package directions. 
  *Chicken breasts should be skinned, boned and cut into thin slices. 
  **Snap peas should be blanched and chilled. 
  ***Suggested vegetable garnishes: Japanese or regular cucumber slices, 
  straw mushrooms, carrot flowers. 
  Combine vinegar, oil, hoisin sauce, sesame seeds and gingerroot in jar 
  with lid. Cover and shake well. Chill. Meanwhile, to make salad, for 
  each serving, line plate with cabbage leaves and over them arrange layer 
  of mai fun. Then arrange shredded carrots, chicken slices, sugar snap 
  peas and vegetable garnishes on plates as desired. Shake dressing again 
  and pass at table.