Chinese Chicken Salad

1 cup shredded or coarsely cut crisp lettuce (such as romaine)

1/2 cucumber, peeled, seeded, and sliced into matchsticks

1/2 stalk celery, sliced very thing

1 green onion, sliced thinly on diagonal

1 teaspoon toasted sesame oil

1 thumb-sized piece fresh ginger, minced

1 clove garlic, minced

1/2 to 3/4 cup rotisserie chicken bits and pieces

1 tablespoon rice vinegar

In a large mixing bowl toss the lettuce, cucumber, celery, and onion. In a saute pan, heat the sesame oil over medium high heat and saute the ginger and garlic until lightly browned. Add the chicken and cook for 2 minutes until the chicken is hot. Add the rice vinegar to the pan, and stir. Pour over the lettuce mixture in the bowl and stir to coat. Serve immediately.

This is just one recipe from "The Use-It-Up Cookbook: Creative Recipes for the Frugal Cook," by Catherine Kitcho, Cumberland House Publishing, 2003. Reprinted with Permission