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Oriental Chicken Salad

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Oriental Chicken Salad from
Barb Mickelson

.

"This satisfying salad is crunchy, nutty and sweet all at the same time,"
relates Barb Mickelson of Glenwood, Iowa. "To speed up preparation, I use
chow
mein noodles instead of fried wonton wrappers called for in the original recipe,"

Barb notes.

Oriental Chicken Salad
Print it!
Recipe type: entree
Author: Barb Mickelson
Prep time: 20 mins
Total time: 20 mins
Serves: 8
Another Variation on a very popular dish.
Ingredients
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 1/4 cup ketchup
  • 3 tablespoons cider vinegar
  • 1 tablespoon soy sauce
  • 1 head iceberg lettuce, torn
  • 2 cups cubed, cooked chicken
  • 1 cup salted cashews
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 (6 ounce) package frozen peas, thawed
  • 1 (3 ounce) can chow mein noodles
  • 1/4 cup chopped green onions
Instructions
  1. In a small saucepan, combine the first seven ingredients.
    Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
    In a large salad bowl, combine the remaining ingredients; add dressing and toss to coat.
    Serve immediately.
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