Chicken salad asian-style

Yield: 6 Servings

Ingredients:

4 Chicken breast halves

Instructions:

- 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.