Chicken Salad - 9

Recipe Ingredients

1 tablespoon	15ml	Rice wine vinegar
1 teaspoon	5ml	Oil - canola
1 teaspoon	5ml	Sesame oil
1 tablespoon	15ml	Toasted sesame seeds
1/2 teaspoon	2.5ml	Ground ginger
3 cups	711ml	Torn romaine lettuce
3 cups	711ml	Shredded red cabbage
1 cup	237ml	Drained canned sliced water - chestnuts
8 oz	227g	Cooked skinless boneless - chicken breast, cut
1 oz	28g	Sliced almonds
		Lemon juice

Recipe Instructions

Adapted from Candlestick Park, San Francisco, CA. Foodservice: Harry M. Stevens

1. In small bowl, combine vinegar, canola and sesame oil with 1 T. water; whisk in sesame seeds and ginger; set aside.

2. Divide lettuce, cabbage and water chestnuts evenly among 4 plates. Top each evenly with chicken; sprinkle evenly with almonds. Drizzle dressing over salad. Sprinkle with lemon juice.

Source:
Connie McCarthy

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.