Cooking Recipe Chicken Salad #10
Recipe Ingredients
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
Directions
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