This tasty Asian-style chicken salad is sure to be a hit with the family.

Oriental Chicken Salad

4 broiler-fryer chicken breast halves, cooked, skinned, boned and broken into small pieces
1 (8-ounce) can 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 (3-ounce) can chow mein noodles
1 medium head iceberg lettuce, broken into small pieces
Dressing (recipe follows)

1. In large bowl, mix together chicken, water chestnuts, green onions, sesame seed, almonds and poppy seed.
2. Pour Dressing over chicken mixture and toss gently to mix well. Refrigerate until chilled, about 2 hours.
3. At serving time, mix chicken mixture with noodles and lettuce.*

Makes 6 servings.

Dressing: In a pint jar, mix together 4 tablespoons granulated sugar, 4 tablespoons seasoned rice 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.

Recipe provided courtesy of the National Chicken Council. Used with permission.