4 Chicken breast halves cooked, skinned, boned broken into small pieces
1 can Water chestnuts (8 oz can) drained, sliced
3 Green onions with tops chopped
1/4 cup Sesame seeds, toasted
1/3 cup Sliced almonds, toasted
1 tbsp Poppy seeds
Dressing
1 can Chow mein noodles (3 oz can)
1 Medium head 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. NUTRITIONAL INFORMATION PER SERVING: 295 calories; 23 grams protein; 14.8 grams fat; 18.8 grams carbohydrates; 49 milligrams cholesterol; 143 milligrams sodium.
|
|
