2 med. heads iceberg lettuce, torn into bite size pieces
1 c. chopped celery
1 tsp. coriander, dried
2 pkg. oriental noodles, break into pieces & brown in oven
1/4 c. oil
1 3/4 lb. chicken breast, skinned & sliced into sm. strips
1 (8 oz.) can water chestnuts, drained & sliced
1 3/4 c. snow peas, each cut diagonally into 3 pieces
1/2 c. almonds or pecans
2 med. sized green onions, finely chopped
1 c. banana chips
2 3/4 c. curry dressing (recipe follows)

Place oil into large skillet over medium heat. Add the chicken strips which have been coated with the teaspoon of coriander and stir fry until lightly browned, about 2 minutes. Add the water chestnuts and snow peas and stir fry 1 or 2 minutes. Remove from heat. Brown the oriental noodles - do not use the flavoring pack - in the oven and set aside.

Combine the lettuce, celery and banana chips in a large salad bowl. Add the chicken and snow peas with water chestnuts to bowl. Add 2 cups of dressing and toss well. Add the browned noodles, nuts and green onions and toss again lightly.

DRESSING:

3 tbsp. white wine, any brand, don't use cooking wine
2 tbsp. unsweetened pineapple juice
2 tbsp. lemon juice
2 tbsp. brown sugar
1 tsp. curry powder
2 tsp. soy sauce
1 tsp. onion powder
2 c. mayonnaise, don't use light

Add all ingredients blending well.

Each time I serve this I always have people asking for the recipe. I am happy to share it with the legal secretaries.