Oriental Tossed Salad
- 1 large can chow mein noodles
- 4 whole chicken breasts
- 1 teaspoon ginger
- 2 large lettuce heads washed, and torn into salad-size pieces
- 1 medium onion chopped
- (or 6 to 8 chopped green onions)
- 3/4 cup slivered almonds
- 1/2 cup sesame seeds
- 3/4 cider vinegar
- 3/4 cup vegetable oil
- 1 1/2 teaspoons Accent seasoning
- 6 tablespoons sugar
Add ginger to boiling water, and cook chicken breasts completely. Allow chicken to cool completely then chop into 1-inch cubes. Add chicken and onions to lettuce. Bake almonds and sesame seeds in the oven at 350 degrees for 5 minutes, and add to lettuce.
Mix vinegar, oil, and Accent in a small pint jar, and shake vigorously for 2 minutes. Immediately before serving add chow mein noodles and vinegar mixture to lettuce and stir to coat.
This recipe yields ?? servings.