Chinese Chicken Salad

Course : Chinese
Serves: 6
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1 tablespoon rice wine vinegar
1 teaspoon canola oil
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds
1/2 teaspoon ground ginger
3 cups torn romaine lettuce
3 cups shredded red cabbage
1 cup drained canned sliced water -- chestnuts
8 ounces cooked skinless boneless -- chicken breast, cut
1 ounce sliced almonds
1 tablespoon lemon juice

Preparation / Directions:

1. In small bowl, combine vinegar, canola and sesame oil with 1 T. water; whisk in sesame seeds and ginger; set aside. 2. Divide lettuce, cabbage and water chestnuts evenly among 4 plates. Top each evenly with chicken; sprinkle evenly with almonds. Drizzle dressing over salad. Sprinkle with lemon juice.

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