Monday, June 6, 2011

Japanese Chicken Salad

A couple weeks ago I posted a Southwest Chicken Salad recipe which we served at a ladies’ garden luncheon. Here’s another main dish salad that is a wonderful for luncheons:

Japanese Chicken Salad

1 large head lettuce or 1 bunch leaf lettuce (or a mix of both), washed and in pieces
6 green onions, washed and sliced thinly
1 red bell pepper, washed and cut into 1-inch slices
1 3 oz. can chow mein noodles
1 4-ounce package slivered almonds
¼ cup sesame seeds
¼ cup poppy seeds
3 to 5 boneless chicken breasts, cooked and cut into pieces

Salad dressing:
4 T. granulated sugar
2 T. salt
½ tsp. black pepper
4 T. white vinegar
½ cup canola oil

Mix salad ingredients together. Then, blend dressing ingredients together and pour on top of salad. Makes enough for about 4 to 6 luncheon-sized portions.

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