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CRUNCHY CHICKEN SALAD 2 1/2 c. fresh spinach, torn 2 c. small broccoli flowerets 1 (8 oz.) can sliced water chestnuts, drained 2 c. chopped cooked chicken breast 1 large tomato, peeled and cut into 12 wedges 1 Tbsp. grated Parmesan cheese 2 Tbsp. reduced-sodium soy sauce 2 Tbsp. red wine vinegar 1 Tbsp. vegetable oil 1/2 tsp. instant minced onion 1/4 tsp. sugar 1/8 tsp. pepper 1 tsp. sesame seed Layer spinach, broccoli, water chestnuts and chicken on a large serving platter; arrange tomato wedges around edge. Sprinkle with Parmesan cheese; then cover and chill. Combine remaining ingredients; stir well. Pour dressing over salad just before serving. Yields 4 servings (about 262 calories per 2-cup serving). 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. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!