CHINESE CHICKEN SALAD 3 chicken breasts 1/4 tsp. ginger 1 head lettuce 1/2 pkg. rice sticks 3 to 6 green onions 1 small pkg. slivered almonds Dressing: 4 Tbsp. sugar 2 to 3 tsp. salt 1 tsp. Accent 1/2 tsp. black pepper 4 Tbsp. apple cider vinegar 1/2 c. oil Cook chicken breasts in water with ginger until done. Shred the head of lettuce. Deep fry the rice sticks in oil. (Oil must be about 3 inches deep, minimum. Break rice sticks apart and fry a few at a time. As soon as they puff up white, take out of oil with a slotted lifter.) Chop green onions. Put all salad ingredients together except rice sticks. Add them at the last minute. Combine dressing ingredients except oil. Dissolve over low heat. Add oil. Toss dressing on at the last minute. (Can substitute chicken with crabmeat.) This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |