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SALADS: WINNER

Oriental Chicken Salad features a dressing that's `very versatile'

Gale A. Ort has always loved her recipe for Oriental Chicken Salad. The Herald judges agreed, naming her recipe the winner in the Salads category of the ``What's Cookin' in Your World?'' recipe contest.

While the salad, which is served with warm chicken was a winner, Mrs. Ort gives all the credit to the dressing, which she makes from fresh ingredients, including garlic and ginger root.

``It's very versatile. You can use the dressing as a marinade. I throw it in stir fry. The dressing is everything.''

She does offer a word of caution, however, urging people who make the recipe to dispose of the portion of the marinade in which the chicken is cooked in the interest of food safety.

A native of West Middlesex, Mrs. Ort said she worked in many Shenango Valley restaurants before leaving the area for a number of years.

It was in a Rochester, N.Y., restaurant that she picked up and perfected her recipe for Oriental Chicken Salad.

``I have always been a good cook,'' Mrs. Ort said. ``My mother is a very good cook. Our family history is to eat a lot.''

That doesn't mean she always has time to cook elaborate meals. The mother of three children between the ages of 5 and 10, Mrs. Ort also keeps busy with a job she loves as director of medical records at the State Regional Correctional Facility in Findley Township.

Her children like to eat what she calls standard stuff, macaroni and cheese, hot dogs and the like. ``If I feel like cooking, I'll cook for my parents.''

Recently, on her mother's birthday, she helped prepare food for a sort of Italian day celebration.

Despite her love and aptitude for cooking, Mrs. Ort said she was surprised and honored to be named a contest winner.


Oriental Chicken Salad

4 skinless, boneless chicken breast halves

1 cup drained chunk pineapple

1 cup Chinese noodles

Salad greens for 4 people

Lightly browned sesame seeds





Dressing:

1 cup soy sauce

1/4 cup teriyaki sauce

1/2 cup pineapple juice

1/4 cup brown sugar

1/4 cup peanut oil

3 tablespoons sesame oil

2 pressed cloves of garlic

1 tablespoon of fresh shredded ginger root

2 tablespoons lightly browned sesame seeds


1. Combine dressing ingredients in a shaker jar. Refrigerate for 24 hours.

2. Brush chicken breast with dressing and broil until fully cooked. Cut into bite-sized cubes.

3. Toss salad greens, pineapple chuncks, Chinese noodles and the chicken cubes with dressing and serve with a sprinkle of browned sesame seeds. Serves 4.

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Updated Aug. 13, 1997
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