1/3 c. vinegar
1/2 c. sugar
3/4 tsp. salt
1 tsp. dry mustard
1 tsp. horseradish
1/4 c. spanish onion, diced
1 c. canola oil
Cook chicken fillets as directed.
To make dressing, combine everything but the oil in a blender of food processor and process until liquified.
Continue to blend and slowly drizzle in the oil until blended.
To be really authentic, make coleslaw with the cabbage and the dressing first and top it with the lettuce, almonds and noodles. Then cut up the chicken and add to salads.
I've had good results by layering first the romaine then the cabbage, almonds, chicken and dressing.
This should make 3 or 4 salads.
Submitted by: Darcey Nowak
