Recipe: Easy Oriental Chicken Salad with Ginger Dressing (using chow mein noodles)

EASY ORIENTAL CHICKEN SALAD

FOR THE CHICKEN:
1/4 cup soy sauce
1/4 cup water
2 boneless skinless chicken breast halves, cut into thin crosswise strips
FOR THE SALAD:
1 (8 ounce) can sliced water chestnuts, drained
1 cup julienned-cut carrots
1/2 cup diagonally sliced green onions
FOR THE DRESSING:
1/4 cup sugar
1/2 cup oil
1/3 cup white wine vinegar
1/2 teaspoon ground ginger
FOR SERVING:
1 1/2 cups finely chopped red cabbage
1 cup chow mein noodles

In large skillet, bring soy sauce and 1/4 cup water to a boil. Add chicken. Reduce heat; cover and simmer 5 to 8 minutes or until chicken is no longer pink. Drain; cool 15 minutes.

In medium bowl, combine water chestnuts, carrots, green onions and chicken.

In small jar with tight-fitting lid, combine sugar, oil, vinegar and ginger; shake well. Pour over salad; toss to coat.

Just before serving, add cabbage and chow mein noodles to salad; toss gently.

Makes 4 servings
Source: Pillsbury Best Chicken Cookbook