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Oriental Chicken Salad Recipe

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This recipe for Oriental Chicken Salad is from The Yetzbacher Family Cookbook Project, 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:  
1/4 cup chopped almonds
1 # raw mushrooms (sliced
1 cup chopped scallion
1 cup fresh bean sprouts
1 cup sliced water chestnuts
1 head napa cabbage
1 cup cooked chicken
1 cup snow peas (strings removed)

Mandarine Dressing and Marinade
1/2 cup rice wine vinegar
1 tablespoon soy sauce
2 teaspoons ginger
1 clove garlic, crushed
1/8 tsp crushed red pepper flakes
3 tablespoons dark sesame oil
1 6 oz can frozen unsweetened pineapple juice
sesame seeds
Directions:
Directions:
Toast Almonds. Place cabbage leves on chilled plates, shred the rest of the cabbage. Combine cabbage, mushrooms, chicken, scallion, snow peas, bean sprouts, water chestnuts and mandarin dressing and toss thoroughly. Spoon evenly on plates - top with toasted almonds, also good with crisp fried wont ton strips

Combine all ingredients in a blender container and mix well. Refrigerate in tightly covered container. Shake well before tossing on salad

 

 

 

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