CHINESE CHICKEN SALAD

You can also substitute salmon for the chicken.
Chinese Chicken Salad
Makes 8 to 10 servings

6 skinless, boneless chicken breasts
1/4 cup mesquite-flavor barbecue sauce 
1/2 teaspoon garlic powder
1/2 cup sesame oil
1/2 cup peanut oil
1/2 cup red wine vinegar
1/2 cup sugar
2 teaspoons salt
1/2 teaspoon ground white pepper
1 head iceberg or Romaine lettuce, sliced, plus lettuce leaves for garnish if desired
6 scallions, sliced
4 ounces sliced almonds
1 (15-ounce) can chow mein noodles

Preheat oven to 300 degrees. Arrange chicken in single layer on a piece of aluminum foil placed on a baking sheet. Combine barbecue sauce and garlic; spread mixture on chicken. Seal chicken in foil to form a loose pouch. Bake until chicken is cooked through, about one hour. Let cool, then slice into julienne strips; refrigerate. (This can be done a day ahead.)

Up to a day ahead, combine oils, vinegar, sugar, salt, and pepper in a jar with a lid. Shake vigorously until sugar dissolves; refrigerate if made ahead.

Just before serving, place chicken in a large mixing bowl; add sliced lettuce, scallions, chow mein noodles and almonds, and toss with reserved dressing. Serve in a large salad bowl or on a platter; garnish with whole lettuce leaves if desired.

Variation: For salmon salad, use one and one half pounds fresh salmon in place of the chicken. Season and bake salmon as instructed for chicken. Fish will bake quicker than chicken, depending on its thickness.