Chicken Salad Asian-Style

Course : Chinese
Serves: 6
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4 pieces chicken breast halves -- skinless, boneless cooked, broken into small pieces
8 ounces water chestnuts -- drained, sliced
3 medium green onions with tops -- chopped
1/4 cup sesame seeds -- toasted
1/3 cup sliced almonds -- toasted
1 tablespoon poppy seeds dressing
3 ounces chow mein noodles
1 medium iceberg lettuce -- broken into small pieces

Preparation / Directions:

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 1-pint jar, mix together 4 tablespoons sugar, 4 tablespoons cider vinegar, 1 teaspoon salt and 1/2 teaspoon pepper. Add 1/2 cup salad oil; shake to mix well.

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