JAPANESE CHICKEN SALAD 
3-4 cooked chicken breasts
1 1/2 heads of lettuce, torn
3 green onions, sliced
1 (3 oz.) can chow mein noodles
1 (4 oz.) pkg. slivered almonds
1/4 c. poppy seeds

DRESSING:

4 tbsp. sugar
2 tsp. salt
1/2 tsp. pepper
4 tbsp. vinegar
1/2 c. salad oil

Mix sliced, cooked chicken with lettuce and green onions. JUST BEFORE serving add chow mein noodles, almonds and poppy seeds to chicken/lettuce mixture. Toss with dressing. Serve immediately.

 

Recipe Index