Recipe: Oriental Watermelon and Chicken Salad with Sweet and Sour Ginger Dressing (24 servings)

Oriental Watermelon and Chicken Salad with Sweet and Sour Ginger Dressing
Source: Cathi-Anne Totaro
Makes: 24 servings

1 red watermelon, 15 pounds each
4 pounds, 8 ounces oriental noodles, uncooked
24 grilled chicken breasts, boneless, 4-ounce portions
4 pounds seedless cucumbers, with peel, thinly sliced
12 ounces green onions, thinly sliced
Bamboo shoots, thinly sliced Garnish
Parsley springs Garnish
Sweet and Sour Ginger Dressing, prepared 1-1/2 quarts

Remove rind from watermelon and cut flesh into 1 to 1 1/2 inch cubes. Cover and refrigerate. Cook and drain noodles; set aside.

INDIVIDUAL SERVING: Arrange 1 sliced chicken breast in a spiral on 1 1/2 cups noodles on serving plate. Place 3/4 cup cubed watermelon and 1/3 cup sliced cucumbers beside chicken, sprinkle with 2 tablespoons sliced onions. Garnish with bamboo shoots and parsley sprigs. Serve with 2 ounces sweet and sour ginger dressing.

SWEET AND SOUR GINGER DRESSING:

16 ounces rice vinegar,
6 ounces soy sauce
1 tablespoon sugar
2 tablespoons minced ginger root
24 ounces soy oil
2 ounces sesame oil

Combine rice vinegar, soy sauce, sugar and minced ginger root; mix well. Combine soy oil with sesame oil; gradually add to vinegar mixture until blended. Mix well before serving.