ORIENTAL CHICKEN SALAD
4 broiler-fryer chicken breast halves
cooked, skinned, boned and broken into small pieces
1 can (8 ounces) water chestnuts, drained, sliced
3 green onions with tops, chopped
1/4 cup sesame seed, toasted
1/3 cup sliced almonds, toasted
1 tablespoon poppy seed
1 can (3 ounces) chow mein noodles
1 medium head iceberg lettuce, broken into small pieces
Dressing: recipe follows
In large bowl, mix together chicken, water chestnuts, green onions, sesame seed, almonds and poppy seed. Pour Dressing over chicken mixture and toss gently to mix well. Refrigerate until chilled, about 2 hours. At serving time, mix chicken mixture with noodles and lettuce.* Makes 6 Servings.
Dressing:
In a pint jar, mix together 4 tablespoons sugar, 4 tablespoons cider vinegar, 1 teaspoon salt and 1/2 teaspoon pepper. Add 1/2 cup vegetable oil and shake to mix well.
* When taking on picnic, store in insulated container or cooler.
Source: National Chicken Council
4 broiler-fryer chicken breast halves
cooked, skinned, boned and broken into small pieces
1 can (8 ounces) water chestnuts, drained, sliced
3 green onions with tops, chopped
1/4 cup sesame seed, toasted
1/3 cup sliced almonds, toasted
1 tablespoon poppy seed
1 can (3 ounces) chow mein noodles
1 medium head iceberg lettuce, broken into small pieces
Dressing: recipe follows
In large bowl, mix together chicken, water chestnuts, green onions, sesame seed, almonds and poppy seed. Pour Dressing over chicken mixture and toss gently to mix well. Refrigerate until chilled, about 2 hours. At serving time, mix chicken mixture with noodles and lettuce.* Makes 6 Servings.
Dressing:
In a pint jar, mix together 4 tablespoons sugar, 4 tablespoons cider vinegar, 1 teaspoon salt and 1/2 teaspoon pepper. Add 1/2 cup vegetable oil and shake to mix well.
* When taking on picnic, store in insulated container or cooler.
Source: National Chicken Council
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