Yield: 10 servings
Measure | Ingredient |
---|---|
4 cups | Cooked chicken -- shredded |
2 cups | Shredded lettuce |
1 cup | Carrots -- julienned |
1 cup | Cucumber -- julienned |
⅔ cup | Green onion -- strips |
1 cup | Bean sprouts |
\N \N | Dressing |
2 tablespoons | Peanut oil -- or vegetable |
\N \N | Oil |
2 tablespoons | Lemon juice |
2 tablespoons | Sesame seeds -- toasted |
1½ teaspoon | Soy sauce |
½ teaspoon | Salt -- optional |
¼ teaspoon | Pepper |
¼ teaspoon | Dry mustard |
1 dash | Hot pepper sauce |
In large salad bowl, toss the chicken, lettuce, carrots, cucumber, green onion and bean sprouts. Refrigerate,. In a small bowl, combine dressing ingredients. Refrigerate. Just before serving pour dressing over salad and toss gently. Serve with breadsticks. Yield: 10 servings.
Recipe By : Taste Of Home