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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Asian Chicken Salad Recipe

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This recipe for Asian Chicken Salad is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 chicken breasts cooked and shredded
1 head iceberg lettuce
4 chopped green onions
sesame seeds
1 small package sliced almonds
1/4 of a package of egg roll wraps cut into strips and deep fried till crisp

Dressing:
3 Tablespoons of Accent
3 Tablespoons vegetable oil
5-6 Tablespoons White vinegar
1 teaspoon salt
1 Tablespoon black pepper
2 Tablespoons sugar
Directions:
Directions:
Shred lettuce and mix with chicken, onions, almonds, and sprinkle with sesame seeds mixing all ingredients as your sprinkle. Add crumbled egg roll wraps.

Mix ingredients for dressing and toss just prior to eating.
Personal Notes:
Personal Notes:
When I make this, I don't add the egg roll crumbles but instead allow people to add them after they have served themselves and then we always dress our own salads. By doing this we can store the leftovers to enjoy again. The salad keeps really well without dressing or crumbles.

 

 

 

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