Title: Chinese Chicken Salad
Categories: Chinese Ethnic Salad
Yield: 6 Servings

DRESSING
2	tb	Sugar
1/4	c	Salad oil
1	ts	Salt
1	tb	Toasted sesame seed oil
1	ts	Accent
3	tb	Vinegar
1/4	ts	Cracked pepper
SALAD
1/2	lb	Cooked chicken (preferably breast)
2	oz	Chinese noodles (e.g., Chung King)
1	sm	Head iceberg lettuce, shredded
4		Stalks green onion, sliced thin
2	tb	Chopped toasted almonds
2	tb	Toasted sesame seeds

Directions: Boil chicken in small amount of water with salt, carrot, celery and onion. Shred chicken after boiling. Put almonds and sesame seeds in pan and toast. Mix all ingredients together and toss with Dressing; serve immediately.

Dot's notes: I fry up strips of won ton skins to replace the Chung King style noodles. I also sometimes use Romaine with the iceberg lettuce and skip the Accent in the dressing. This recipe is one of those that has been passed on from friend to friend.

Food & Wine RT [*] Category 2, Topic 24 Message 191 Sat Feb 13, 1993 DOT [Dot] at 23:54 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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