"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Wendy's Chinese Chicken Salad Recipe

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This recipe for Wendy's Chinese Chicken Salad, by , is from The Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendy Puzarne
Added: Saturday, November 29, 2008


Mixed Greens
Chicken breasts, cooked, cooled and chunked
Crunchy Chinese noodles
Seedless Green Grapes
Sliced Almonds, toasted
Sesame seeds, toasted

4 T. sugar
2 tsp. salt
1/2 tsp. pepper
4 T. white vinegar
1/2 c. Canola oil

MIx dressing and toss with other ingredients. Salad is also good as a side salad without chicken. It can also be made with Splenda.




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