Ingredients
1 tb Rice wine vinegar
1 oz Sliced almonds
strips
chicken breast, cut into
8 oz Cooked skinless boneless
chestnuts
1 c Drained canned sliced water
3 c Shredded red cabbage
3 c Torn romaine lettuce
1/2 ts Ground ginger
1 tb Toasted sesame seeds
1 ts Sesame oil
1 ts Canola oil
Lemon juice
Method
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
No comments:
Post a Comment