Chicken salad #10

Yield: 6 servings

Measure Ingredient
1 tablespoon Rice wine vinegar
1 teaspoon Oil, canoila
1 teaspoon Sesame oil
1 tablespoon Toasted sesame seeds
½ teaspoon Ground ginger
3 cups Torn romaine lettuce
3 cups Shredded red cabbage
1 cup Drained canned sliced water chestnuts
8 ounces Cooked skinless boneless chicken breast, cut into strips
1 ounce Sliced almonds
Lemon juice

Adapted from Candlestick Park, San Francisco, CA. Foodservice: Harry M.

Stevens

1. In small bowl, combine vinegar, canola and sesame oil with 1 T. water; whisk in sesame seeds and ginger; set aside.

2. Divide lettuce, cabbage and water chestnuts evenly among 4 plates. Top each evenly with chicken; sprinkle evenly with almonds. Drizzle dressing over salad. Sprinkle with lemon juice.

Each serving provides: 1 FA, 2½ P, 3 V, ½ B, 15 C Per serving: 208 cal, 21 g pro, 9 g fat, 11 g car, 56 mg sod, 48 mg chol Posted by: Valerie Whittle

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