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Chinese Chicken Salad


3 whole chicken breasts, baked and boned
4 green onions, thinly sliced
1 small head lettuce, chopped
1 cup sliced celery
1 8-oz. can sliced water chestnuts
2 cups chow mein noodles (wide ones, if available)


Dressing:
1/4 cup peanut oil
1 Tbsp. sesame oil (dark)
3 Tbsp. red wine vinegar
2 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. ground pepper


Slice baked chicken into long, thin strips. Just before serving, toss chicken together with onions, lettuce, celery, and water chestnuts. Combine all dressing ingredients; add to salad. Top with chow mein noodles; toss gently again

 



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