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Chicken Salad Asian-style

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      Title: CHICKEN SALAD ASIAN-STYLE
 Categories: Salads, Poultry, Oriental
      Yield: 6 Servings
 
      4    Chicken breast halves
           - cooked, skinned, boned
           - broken into small pieces
      1 cn Water chestnuts (8 oz can)
           - drained, sliced
      3    Green onions with tops
           - chopped
    1/4 c  Sesame seeds, toasted
    1/3 c  Sliced almonds, toasted
      1 tb Poppy seeds
           Dressing
      1 cn Chow mein noodles (3 oz can)
      1    Medium head iceberg lettuce
           - broken into small pieces
 
     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.
  NUTRITIONAL INFORMATION PER SERVING: 295 calories; 23 grams protein;
  14.8 grams fat; 18.8 grams carbohydrates; 49 milligrams cholesterol;
  143 milligrams sodium.
 
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