Chicken Salad Asian-style Recipe
Yield: 6 ServingsRecipe by luhu.jp
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,
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
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.
Source from luhu.jp
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.
Source from luhu.jp