from Globally Gluten-Free, by NFCA Director of Education Nancy Baker
½ cup rice vinegar
¼ cup oriental sesame oil
¼ cup sugar
3 tablespoons minced peeled fresh ginger
2 teaspoon of gluten free soy sauce
2 cups of chunked or shredded chicken
2 scallions diced
½ cup of almonds
1 tablespoon of sesame seeds
1 head of lettuce
2 rice paper egg roll wrappers: fried, drained, and broken into small pieces
Mix vinegar, oil, sugar, ginger, and soy sauce. Reserve dressing. Clean lettuce and drain. Cover with scallions
and chicken. When ready to serve, cover salad with nuts and seeds. Pour dressing over salad. Toss. Add egg roll
wrappers. Toss again.