Oriental Chicken Salad
If we have a lazy weekend around the house, Pat usually wants something light in his lunchbox on Monday.
I threw this very tasty and light salad together this morning so he would have something delicious and new to munch at noon today. I’m going to have it, too, since he is not the only one who is capable of overeating on the weekends.
I’ve said this before but I will say it again: When buying canned chicken, think about how you will be using it. For salads and soups, I use regular canned chicken. The cans that contain only breast meat are too dry for soups and salads. If you are making a casserole, then the breast-only is a better choice.
Oriental Chicken Salad
Dressing:
1/4 c. light cooking oil
3 T. sugar
2 T. seasoned rice vinegar
1 T. soy sauce
2 - 3 c. finely shredded cabbage
1/2 c. peas
1/2 c. chopped water chestnuts or bean sprouts
1/2 c. toasted almonds
1 12 oz. can of chunked chicken
Whisk the dressing ingredients together in a large bowl. They won’t combine very well, as nothing will mix with oil, but go ahead and whisk them together anyway. Then do the shredding, chopping, and toasting for the other ingredients and combine everything. Toss it together and it is ready to eat or pack in a lunch.
Have an excellent day!
Add comment November 13th, 2006