Chicken salad #10
6 servings
Ingredients
| Quantity | 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 | ||
Directions
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