| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chicken | 6 | Servings | |
INGREDIENTS
| 1 | tb | Rice wine vinegar |
| 1 | ts | Oil, canoila |
| 1 | ts | Sesame oil |
| 1 | tb | Toasted sesame seeds |
| 1/2 | ts | Ground ginger |
| 3 | c | Torn romaine lettuce |
| 3 | c | Shredded red cabbage |
| 1 | c | Drained canned sliced water chestnuts |
| 8 | oz | Cooked skinless boneless chicken breast, cut into strips |
| 1 | oz | Sliced almonds |
| Lemon juice |
INSTRUCTIONS
Adapted from Candlestick Park, San Francisco, CA. Foodservice: Harry M. Stevens 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. Each serving provides: 1 FA, 2 1/2 P, 3 V, 1/2 B, 15 C Per serving: 208 cal, 21 g pro, 9 g fat, 11 g car, 56 mg sod, 48 mg chol Posted by: Valerie Whittle Posted to MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr 27, 1999
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