JAPANESE CHICKEN SALAD 
3 to 4 cooked chicken breasts, slivered
1 1/2 heads lettuce, washed and torn
3 green onions, thinly sliced
1 (3 oz.) can chow mein noodles
1 (4 oz.) pkg. slivered almonds browned in microwave or oven for a few minutes

Mix first three ingredients. Add remaining two just before serving. Can toss with dressing or put on individual servings.

DRESSING:

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

Heat in small saucepan to dissolve. Put in shaker container and chill until serving. Yield: 6 servings.

Since microwave ovens vary in power, you may need to adjust your cooking time.

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“JAPANESE CHICKEN SALAD”

 

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