Asian Tossed Salad
By: Anonymous
Published: Friday, December 18, 2009 - 12:05am

Ingredients




1 lrg can chow mein noodles
4 whl chicken breasts
1 teaspoon ginger
2 lrg lettuce heads washed, and
torn into salad-size pieces
1 medium onion chopped
(or 6 to 8 chopped green onions)
3/4 cup slivered almonds
1/2 cup sesame seeds
3/4 cider vinegar
3/4 cup vegetable oil
1 1/2 teaspoons Accent seasoning
6 tablespoons sugar

Preparation

1 Add ginger to boiling water, and cook chicken breasts completely. Allow chicken to cool completely then chop into 1-inch cubes. Add chicken and onions to lettuce. Bake almonds and sesame seeds in the oven at 350 degrees for 5 minutes, and add to lettuce. 2 Mix vinegar, oil, and Accent in a small pint jar, and shake vigorously for 2 minutes. Immediately before serving add chow mein noodles and vinegar mixture to lettuce and stir to coat.