Chicken salad asian-style

Yield: 6 servings

Measure Ingredient
4 \N Chicken breast halves cooked, skinned, boned broken into small pieces
1 can Water chestnuts (8 oz can) drained, sliced
3 \N Green onions with tops chopped
¼ cup Sesame seeds, toasted
⅓ cup Sliced almonds, toasted
1 tablespoon Poppy seeds
\N \N Dressing
1 can Chow mein noodles (3 oz can)
1 \N Medium head iceberg lettuce broken into small pieces

In large bowl, mix together chicken, water chestnuts, green onions, sesame seeds, almonds and poppy seeds. Pour Dressing over chicken mixture; toss gently to mix well. Refrigerate salad until chilled, about 2 hours.

At serving time, mix chicken mixture with noodles and lettuce.

Makes 6 servings.


In a 1-pint jar, mix together 4 tablespoons sugar, 4 tablespoons cider vinegar, 1 teaspoon salt and ½ teaspoon pepper. Add ½ cup salad oil; shake to mix well.

Nutritional Information per Serving: 295 calories; 23 grams protein; 14⅘ grams fat; 18⅘ grams carbohydrates; 49 milligrams cholesterol; 143 milligrams sodium.

Printed in the April 2, 1992, issue of the Los Angeles Daily News.

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