Chicken Salad Asian-Style Recipe - Cooking Index
Chicken Salad Asian-Style Recipe - Cooking Index
| 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 / 1oz | Sesame seeds - toasted |
| 1/3 cup | 30g / 1.1oz | Sliced almonds - toasted |
| 1 tablespoon | 15ml | Poppy seeds |
| Dressing | ||
| 1 | Chow mein noodles | |
| 1 | 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.
Source:
Sue Klapper
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.