"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

Oriental Chicken Salad Recipe

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This recipe for Oriental Chicken Salad, by , is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Marie
Added: Friday, March 27, 2009


1 tsp salt
1/2 tsp pepper
2 T white vinegar
2 T sugar
1/4 cup olive oil
1 T sesame oil
(This dressing will cover a small head of lettuce and two chicken breasts)

Salad: In oven, toast 1/2 pkg slivered almonds and 1 T sesame seeds (Schulling)
Shred 1 head of lettuce
1/2 bunch green onions, cut in 2" lengths and slivered

cook 2 chicken breasts, seasoned with garlic salt in microwave oven, 5-7 mins (turn chicken once). Remove from oven at and let stand for 10 mins. Remove liquid, skin,and bone. Shred chicken. Toss lettuce, green onion, almonds and seasame seeds and chicken and refrigerate.

Mu Fun Rice:
Heat T of sesame oil in frying pan. When the oil is hot, take 1/2 handfuls at a time. Cook until they puff and drain immediately on paper towels. Toss dressing into chilled salad and add rice sticks.




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