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December 24, 2004
Chinese Chicken Salad
Chinese Chicken Salad submitted by Paula
1/2 pound or more cooked chicken Pour soy sauce over chicken, garlic powder and Chinese hot mustard. Bake 350 for 30 minutes and leave in sauce overnight. Shred or slice chicken.
2 rice sticks - Deep fry until golden brown. These will puff up when in hot oil
1 head lettuce shredded
4 green onions chopped
2 tablespoons toasted almonds chopped or sliced
2 tablespoons toasted sesame seeds
Dressing:
2 tablespoons sugar
1 teaspoon salt
1 teaspoon cracked pepper
1/4 cup oil
1 tablespoon sesame oil
3 tablespoons white vinegar
Combine ingredients and blend well, refrigerate (make a little extra just in case)
Combine all ingredients, add dressing and toss
Posted by at December 24, 2004 08:06 PM