Categories: dinner, nondairy, salad

Ingredients

• 3 chicken breasts, cooked and cut up
• 1 head iceberg lettuce
• 1/2 cup slivered almonds, toasted
• 1/4 cup sesame seeds, toasted
• 2 green onions, finely chopped
• 4 ounces rice sticks, popped in hot oil or use deep fried wantons
• 4 tablespoons sugar
• 1/2 teaspoon salt
• 1 teaspoon accent
• 1/4 teaspoon pepper
• 4 tablespoons white vinegar

Directions

1. Stir sugar, salt, accent, pepper and vinegar over low heat until sugar is dissolved.

2. Add 1/2 cup oil and blend.

3. Cook chicken breasts and cut into bite sized pieces.

4. Marinate in 1/2 of the salad dressing for a few hours.

5. Toast almonds and seeds on cookie sheet (with edges) in a 300 degree oven.

6. (Note: Stay with them watching constantly and stirring frequently. Take out nuts and seeds as soon as they start to turn brown. They are extremely easy to burn. It only takes a few minutes.)

7. Pop rice sticks in hot oil (oil should be hot enough that rice sticks puff up within a second or two of reaching the oil. Remove immediately from oil and drain on paper towels) or deep-fry wantons.

8. Toss all ingredients together, using dressing as needed.

9. Serve immediately.

Email to a friend | Print this recipe | Back