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"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

Chicken Salad Recipe

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This recipe for Chicken Salad is from The Family 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 whole chicken breasts
1 tsp. ginger
1 head of lettuce
6 green onions
1/4 cup sesame seeds
1/2 cup slivered almonds

DRESSING:
8 tbs. sugar
2 tsp. salt
8 tbs. vinegar
2 tsp. accent seasoning
1/4 tsp. pepper
1 cup oil
Directions:
Directions:
Cook chicken breasts in water with the tsp. of ginger. When done, cool and cut into small pieces. While cooking chicken, brown sesame seeds and almonds in oven at 250º, about 5 minutes, watch carefully so they do not burn.
Cut up lettuce and chop green onions. Place all in large salad bowl.
For the dressing, heat all ingredients except oil in saucepan until dissolved. Allow to cool, then add oil. Pour dressing over salad, only the amount you like, not all of it.
Personal Notes:
Personal Notes:
Recipe from Lynn Steffens

 

 

 

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