Asian Chicken Salad Recipe
"This satisfying salad is crunchy, nutty and sweet all at the same time," relates Barb Mickelson of Glenwood, Iowa. "To speed up preparation, I use chow mein noodles instead of fried wonton wrappers called for in the original recipe," Barb notes.
This recipe is:
Quick
Prep: 20 min. + cooling
Yield: 8-10 Servings
Ingredients
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup water
1/4 cup canola oil
1/4 cup ketchup
3 tablespoons cider vinegar
1 tablespoon soy sauce
1 medium head iceberg lettuce, torn
2 cups cubed cooked chicken
1 cup salted cashews
1 can (8 ounces) sliced water chestnuts, drained
1 package (6 ounces) frozen snow peas, thawed
1 can (3 ounces) chow mein noodles
2 green onions, chopped
Directions
In a small saucepan, combine the first seven ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a large salad bowl, combine the remaining ingredients; add dressing and toss to coat. Yield: 8-10 servings.
Nutritional Facts 1 serving (1 cup) equals 320 calories, 18 g fat (3 g saturated fat), 25 mg cholesterol, 335 mg sodium, 27 g carbohydrate, 3 g fiber, 13 g protein.
Originally published as Asian Chicken Salad in Quick Cooking January/February 2001, p44
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