Chicken salad asian-style
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breast halves cooked, skinned, boned broken into small pieces | |
| 1 | can | Water chestnuts (8 oz can) drained, sliced |
| 3 | Green onions with tops chopped | |
| ¼ | cup | Sesame seeds, toasted |
| ⅓ | cup | Sliced almonds, toasted |
| 1 | tablespoon | Poppy seeds |
| Dressing | ||
| 1 | can | Chow mein noodles (3 oz can) |
| 1 | Medium head iceberg lettuce broken into small pieces | |
Directions
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.
DRESSING:
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.