Recipe

Chicken Salad #11 Recipe


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Ingredients
  • 1/2 ts Ground ginger
  • 1 oz Sliced almonds
  • 3 c Shredded red cabbage
  • 8 oz Cooked skinless boneless chicken breast, cut into strips
  • 1 ts Sesame oil
  • 3 c Torn romaine lettuce
  • 1 ts Oil, canoila
  • 1 tb Rice wine vinegar
  • Lemon juice
  • 1 c Drained canned sliced water chestnuts
  • 1 tb Toasted sesame seeds

Directions
  • Step #1 Adapted from Candlestick Park, San Francisco, CA.
  • Step #2 Foodservice: Harry M.
  • Step #3 Stevens 1.
  • Step #4 In small bowl, mix vinegar, canola & sesame oil with 1 T.
  • Step #5 water; whisk in sesame seeds & ginger; set aside.
  • Step #6 2.
  • Step #7 Divide lettuce, cabbage & water chestnuts evenly among 4 plates.
  • Step #8 Top each evenly with chicken; Sprinkle top evenly with almonds.
  • Step #9 Drizzle dressing over salad.
  • Step #10 Sprinkle top with lemon juice.
  • Step #11 Each serving provides: 1 FA, 56 mg sod, 11 g car, 21 g pro, 15 C Per serving: 208 cal, 1/2 B, 2 1/2 P, 3 V, 9 g fat, 48 mg chol Posted by: Valerie Whittle.
  • Enjoy the Chicken Salad #11 recipe

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