Recipe - Chicken Salad Asian-Style

4 Chicken breast halves
cooked, skinned, boned
broken into small pieces
1 cn Water chestnuts (8 ounce can)
drained, cut or sliced up
3 Green onions with tops
chopped
One fourth cup Sesame seeds, toasted
1/3 cup Sliced almonds, toasted
1 tablespoon Poppy seeds
Dressing
1 cn Chow mein noodles (3 ounce can)
1 Medium head iceberg lettuce
broken into small pieces

In large bowl, mix together chicken, water chestnuts, green onions,
sesame seeds, almonds and poppy seeds. Pour Dressing over chicken mixture;
toss gently to mix well. Refrigerate salad until chilled, about 2 hours.
At serving time, mix chicken mixture with noodles and lettuce. Makes 6
servings. DRESSING: In a 1pint jar, mix together 4 tablespoons sugar, 4
tablespoons cider vinegar, 1 teaspoon salt and One half teaspoon pepper. Add 1/2
cup salad oil; shake to mix well. NUTRITIONAL INFORMATION PER SERVING: 295
calories; 23 grams protein; 14.8 grams fat; 18.8 grams carbohydrates; 49
milligrams cholesterol; 143 milligrams sodium.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini