🫙 From the Spice Rack
Chicken Salad Asian-Style
4 Chicken breast halves - cooked, skinned, boned - broken into small pieces 1 cn Water chestnuts (8 oz can) - drained, sliced 3 Green onions with tops - chopped 1/4 c Sesame seeds,...
sideeasy
Ingredients5 items
Ingredients
- 4chicken breast halves
- 1/3cup sliced almonds, toasted
- 1tbsp poppy seeds
- 1medium head iceberg lettuce
- 143milligrams sodium.
Directions
- 1
4 Chicken breast halves - cooked, skinned, boned - broken into small pieces 1 cn Water chestnuts (8 oz can) - drained, sliced 3 Green onions
- 2
Pour Dressing over chicken mixture
- 3
toss gently to mix well
- 4
Refrigerate salad until chilled, about 2 hours
- 5
At serving time, mix chicken mixture with noodles and lettuce
- 6
Makes 6 servings
- 7
DRESSING: In a 1-pint jar, mix together 4 tablespoons sugar, 4 tablespoons cider vinegar, 1 teaspoon salt and 1/2 teaspoon pepper
- 8
Add 1/2 cup salad oil