Oriental tossed salad
Oriental Tossed Salad recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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- 1 large can of chow mein noodles
- 4 whole chicken breasts
- 1 teaspoon ginger
- 2 large heads of lettuce, washed and torn into salad size pieces
- 1 medium chopped onion 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 of Accentseasoning
- 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 Accentin 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.
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