Marguerite McGrath's "Chinese Chicken Salad"

Submitted by Joan Darby

This is our summertime favorite main dish served with a good crusty bread. Quantities here are very loose, ingredients can be proportioned to suit individual taste.

Ingredients for salad

6 skinless boneless chicken breasts
Ginger root, cut up
Iceberg lettuce
Spring or green onion
3 tbsp. of sesame seeds
Small package of slivered almonds
1-1 1/2 cups of chow mein

Ingredients for Dressing

1/2 cup of sugar
1/2 cup of vinegar
3 tsp. of salt
1 cup of salad/vegetable oil
2 tsp. of accent
1 tsp. of ground pepper
1 1/2 tbsp. of sesame oil

Directions

1. Gently boil chicken breasts with cut up pieces of a handful of ginger root

2. Dive the chicken and discard ginger

3. Chop a good size head or more of iceberg lettuce

4. Toast sesame seeds and slivered almonds under broiler (watch carefully)

5. Toss all ingredients together with chow mein

6. Heat and stir dressing ingredients and allow time for dressing to cool before add to salad, tossing, and serving

Have you made this recipe? Share your tips, tricks, and stories in the comments below!