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Chicken Salad Asian-Style

Cuisine: Chinese
Type: Chicken, Poultry
Courses: Salads
Serves: 6 people

Recipe Ingredients

4   Chicken breast halves - skinless, boneless cooked, broken into small pieces
1   Water chestnuts - drained, sliced
3   Green onions with tops - chopped
1/4 cup 27g / 1ozSesame seeds - toasted
1/3 cup 30g / 1.1ozSliced almonds - toasted
1 tablespoon 15mlPoppy seeds
1   Chow mein noodles
1   Iceberg lettuce - broken into small pieces

Recipe Instructions

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.

Sue Klapper


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