MAI FUN CHICKEN SALAD
From: Kathy Stinely, Morgantown, WV
Primary category: Asian
1 TB soy sauce
2 c corn oil
6 TB white vinegar
2 whole chicken breasts, cooked and shredded
1 c water chestnuts, sliced
1 head iceberg lettuce, shredded
4 green onions, sliced
2 TB sesame seeds, lightly toasted
2 TB slivered almonds, toasted
Juice of 1 lemon
2 oz rice noodles
Primary category: Asian
Ingredients
3 TB sugar1 TB soy sauce
2 c corn oil
6 TB white vinegar
2 whole chicken breasts, cooked and shredded
1 c water chestnuts, sliced
1 head iceberg lettuce, shredded
4 green onions, sliced
2 TB sesame seeds, lightly toasted
2 TB slivered almonds, toasted
Juice of 1 lemon
2 oz rice noodles
Procedure
Combine first four ingedients well. Stir in chicken and water chestnuts. Marinate and refrigerate overnight or at least several hours.
In large salad bowl, mix together lettuce and onions. Toast almonds and sesame seeds.
Just before serving, add marinated chicken mixture to lettuce. Toss with sesame seeds, almonds and rice noodles. Toss gently, then add the juice of one lemon.
(You may want to mix up a bit of extra marinade in case more dressing is needed.)
