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Name: Chicken Salad #7
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 ts Oil; peanut or vegetable; 1 1/2 oz Water chestnuts; sliced; 1/4 c Green pepper; 1/2 c Pineapple chunks* (no sugar); 1 tb Soy sauce; 6 oz Chicken breast*; 1 1/2 ts Mustard; Dijon-style; 1/4 ts Seasoned salt; 2 c Lettuce; shredded; 1/4 c Onions; green-chopped; 2 tb Parsley chopped; 1 tb Vinegar; cider or rice; 1/2 ts Sesame seed, toasted; 1 Onion; green-*

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INGREDIENTS

1 ts Oil; peanut or vegetable
1 1/2 oz Water chestnuts; sliced
1/4 c Green pepper
1/2 c Pineapple chunks* (no sugar)
1 tb Soy sauce
6 oz Chicken breast*
1 1/2 ts Mustard; Dijon-style
1/4 ts Seasoned salt
2 c Lettuce; shredded
1/4 c Onions; green-chopped
2 tb Parsley ; chopped
1 tb Vinegar; cider or rice
1/2 ts Sesame seed, toasted
1 Onion; green-*

Servings

INSTRUCTIONS

In medium glass (not aluminum) bowl combine pineapple juice* (reserved from can) vinegar, soy sauce, mustard, oil, and seasoned salt. Add chicken* which has been skinned, boned, cooked and cut into thin strips, and toss to coat. Cover with plastic wrap and refrigerate for 1 hour. Toss mixture occasionally. In another bowl combine lettuce, sliced green onions, and parsley and toss to comvine. Cover with plastic wrap and refrigerate until ready to use. To serve, line serving platter with lettuce mixture. Spoon chicken mixture onto lettuce mixture and top chicken with pineapple chunks, bell pepper, and water chestnuts; garnish with green onion* (trimmed and cut lengthwize into 4 strips) and sprinkle with sesame seed. 245 calories/serving. Posted to MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr 27, 1999

NOTES

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Chicken Salad #7

1 ts Oil; peanut or vegetable
1 1/2 oz Water chestnuts; sliced
1/4 c Green pepper
1/2 c Pineapple chunks* (no sugar)
1 tb Soy sauce
6 oz Chicken breast*
1 1/2 ts Mustard; Dijon-style
1/4 ts Seasoned salt
2 c Lettuce; shredded
1/4 c Onions; green-chopped
2 tb Parsley chopped
1 tb Vinegar; cider or rice
1/2 ts Sesame seed, toasted
1 Onion; green-*

In medium glass (not aluminum) bowl combine pineapple juice*  (reserved from can) vinegar, soy sauce, mustard, oil, and seasoned  salt. Add chicken* which has been skinned, boned, cooked and cut into  thin strips, and toss to coat. Cover with plastic wrap and  refrigerate for 1 hour. Toss mixture occasionally. In another bowl  combine lettuce, sliced green onions, and parsley and toss to  comvine. Cover with plastic wrap and refrigerate until ready to use.  To serve, line serving platter with lettuce mixture. Spoon chicken  mixture onto lettuce mixture and top chicken with pineapple chunks,  bell pepper, and water chestnuts; garnish with green onion* (trimmed  and cut lengthwize into 4 strips) and sprinkle with sesame seed. 245  calories/serving.    Posted to MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr  27, 1999

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Nutrition

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Serving Size: 1 Serving (130g)
Recipe Makes: 2 Servings

Calories: 8
Calories from Fat: 2 (25%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 463.5mg		16 %
Potassium 68.4mg		2 %
Total Carbohydrate 1.2g		0 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 0.7g
Protein 0.7g		1 %
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Calories per serving: 8

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