Title: Chicken salad #10
 Categories: Poultry
      Yield: 6 Servings
 
      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
 
  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