Oriental Chicken Salad
This tasty Asian-style chicken salad is sure to be a smashing hit with your family.
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)
- 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 granulated sugar, 4 tablespoons seasoned rice vinegar, 1 teaspoon salt and 1/2 teaspoon ground black 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.