Tuesday, January 6, 2009

Oriental Chicken Salad

The original recipe called for water chestnuts but we avoid those at all costs in the Heaviland home.  

1/2 cup sugar
1 tablespoon cornstarch
1/4 cup water
1/4 cup vegetable oil
1/4 cup ketchup
3 tablespoons cider vinegar
1 tablespoon soy sauce
1 head iceberg lettuce, torn
2 cups cubed, cooked chicken
1 cup salted cashews
1 (6 ounce) package frozen peas, thawed
1 (3 ounce) can chow mein noodles
1/4 cup chopped green onions

In a small saucepan, combine the first seven ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a large salad bowl, combine the remaining ingredients; add dressing and toss to coat. Serve immediately.

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