Title: Chicken Salad Asian-Style
Categories: Salad Poultry Oriental
Yield: 6 Servings
| 4 | | Chicken breast halves cooked, skinned, boned broken into s |
| 1 | cn | Water chestnuts (8 oz can) drained, sliced |
| 3 | | Green onions with tops chopped |
| 1/4 | c | Sesame seeds, toasted |
| 1/3 | c | Sliced almonds, toasted |
| 1 | tb | Poppy seeds |
| | | Dressing |
| 1 | cn | Chow mein noodles (3 oz can) |
| 1 | | 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. DRESSING: In a 1-pint jar, mix together 4 tablespoons
sugar, 4 tablespoons cider vinegar, 1 teaspoon salt and 1/2 teaspoon
pepper. Add 1/2 cup salad oil; shake to mix well. NUTRITIONAL INFORMATION
PER SERVING: 295 calories; 23 grams protein; 14.8 grams fat; 18.8 grams
carbohydrates; 49 milligrams cholesterol;
143 milligrams sodium.