Free Recipe Chicken Salad #10
Recipe Type: C Recipes
Recipe Preparation:
Cooking Ingredients for Chicken Salad #10 Recipe
1 tb Rice wine vinegar
1 ts Oil, canoila
1 ts Sesame oil
1 tb Toasted sesame seeds
1/2 ts Ground ginger
3 c Torn romaine lettuce
3 c Shredded red cabbage
1 c Drained canned sliced water
-chestnuts
8 oz Cooked skinless boneless
-chicken breast, cut into
-strips
1 oz Sliced almonds
Lemon juice
Chicken Salad #10 Preparation
Adapted from Candlestick Park, San Francisco, CA. Foodservice: Harry M. Stevens 1. In small bowl, combine vinegar, canola and sesame oil with 1 T. water; whisk in sesame seeds and ginger; set aside. 2. Divide lettuce, cabbage and water chestnuts evenly among 4 plates. Top each evenly with chicken; sprinkle evenly with almonds. Drizzle dressing over salad. Sprinkle with lemon juice. Each serving provides: 1 FA, 2 1/2 P, 3 V, 1/2 B, 15 C Per serving: 208 cal, 21 g pro, 9 g fat, 11 g car, 56 mg sod, 48 mg chol Posted by: Valerie Whittle Posted to MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr 27, 1999
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Chicken Salad #10?
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