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| Home -> [Chicken, Oriental, Poultry, Salads] -> [Chicken salad asian-style Recipe] |
Chicken salad asian-style
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Chicken, Oriental, Poultry, Salads |
Rating: |
0 |
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Ingredients:
| 4
| | Chicken breast halves | | | - cooked, skinned, boned | | | - broken into small pieces | | 1
| can | Water chestnuts (8 oz can) | | | - drained, sliced | | 3
| | Green onions with tops | | | - chopped | | 1/4
| cup | Sesame seeds, toasted | | 1/3
| cup | Sliced almonds, toasted | | 1
| tbsp | Poppy seeds | | | Dressing | | 1
| can | Chow mein noodles (3 oz can) | | 1
| | Medium head iceberg lettuce | | | - broken into small pieces |
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Procedures:
| 1 | In large bowl, mix together chicken, water chestnuts, green onions, sesame seeds, almonds and poppy seeds. | | 2 | Pour dressing over chicken mixture; toss gently to mix well. | | 3 | Refrigerate salad until chilled, about 2 hours. | | 4 | At serving time, mix chicken mixture with noodles and lettuce. | | 5 | Makes 6 servings. | | 6 | Dressing: in a 1-pint jar, mix together 4 tablespoons sugar, 4 tablespoons cider vinegar, 1 teaspoon salt and ?teaspoon pepper. | | 7 | Add ?cup salad oil; shake to mix well. | | 8 | Nutritional information per serving: 295 calories; 23 grams protein; 14.8 grams fat; 18.8 grams carbohydrates; 49 milligrams cholesterol; 143 milligrams sodium |
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