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Chinese Chicken Salad Recipe

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This recipe for Chinese Chicken Salad, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeannine Stadtler
Added: Monday, January 16, 2006


4 half chicken breasts, boneless, skinless

3 T. sugar
1/2 t. pepper
2 t. salt
1/4 c. vinegar
1/2 c. olive oil

3 hearts of romaine lettuce
chicken, cut up or shredded
1 (6 oz.) package thin style rice noodles
4 green onions, thinly sliced
1 (2 oz.) package slivered almonds, toasted
1/4 c. sesame seeds, toasted

CHICKEN: Cover chicken in pan with water or chicken
broth. Add garlic, onion, parsley, salt and pepper corns.
Cover, return to boil, and simmer one minute. Remove
from heat and leave covered 10-15 minutes. (Chicken
finishes cooking as the liquid cools. Remove chicken
from liquid and shred with fork.

DRESSING: Combine all ingredients except olive oil in
small pan. Cook over low heat until sugar is dissolved.
Remove from heat and cool. Whisk in olive oil.

Toss salad ingredients with dressing an chicken.

Personal Notes:
Personal Notes:
from Joyce Solberg




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