Chicken Salad Asian-Style
Yield
6 servingsPrep
20 minCook
?Ready
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
cooked, skinned, boned, broken into small pieces |
|
| 1 | can |
water chestnuts
(8 oz can), drained, sliced |
*
|
| 3 | each |
scallions, spring or green onions
with tops, chopped |
|
| ¼ | cup |
sesame seeds
toasted |
|
| ⅓ | cup |
almonds
sliced, toasted |
|
| 1 | tablespoon | poppy seed |
|
| 1 | can |
chow mein noodles
(3 oz can) |
*
|
| 1 | medium |
iceberg lettuce
broken into small pieces |
*
|
Trans-fat Free, Low Carb, Low Sodium
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.
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