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Crunchy Oriental Chicken salad Recipe

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This recipe for Crunchy Oriental Chicken salad, by , is from The Chapman 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!

Joanna Chapman


6 chicken breast halves, skinned and boned.

3 slices ginger

1 tsp salt

2 heads of greens, preferably 1 spinach and 1 red leaf lettuce

1 lge can Chinese noodles

6 chopped green onions

1/2 C. sliced toasted almonds

1/2 C.toasted sesame seeds.

1/2 C. sugar

2 tsp. seasoned salt

1/2 C white wine vinegar

1 tsp.pepper

1 C.veg. oil

The day before serving, simmer chicken covered in water with ginger and salt 20 min. Tear onto large pieces.

Marinate chicken overnight in half the dressing, reserving the rest to toss with salad. There may be extra dressing.

When ready to serve, combine greens with chicken, noodles, onions,almonds and seeds. Toss with reserved dressing and serve immediately.

Make dressing by combining all ingredients except oil. Bring to a boil,cool,add oil and refrigerate.




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