Chicken Salad Asian-Style
- 4 Chicken breast halves
- - cooked, skinned, boned
- - broken into small pieces
- 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.
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.
