Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Rice wine vinegar
1 ts Oil, canoila
1 ts Sesame oil
1 tb Toasted sesame seeds
1/2 ts Ground ginger
3 c Torn romaine lettuce
3 c Shredded red cabbage
1 c Drained canned sliced water
-chestnuts
8 oz Cooked skinless boneless
-chicken breast, cut into
-strips
1 oz Sliced almonds
Lemon juice

Adapted from Candlestick Park, San Francisco, CA. Foodservice: Harry
M. Stevens

1. In small bowl, combine vinegar, canola and sesame oil with 1 T.
water; whisk in sesame seeds and ginger; set aside.

2. Divide lettuce, cabbage and water chestnuts evenly among 4 plates.
Top each evenly with chicken; sprinkle evenly with almonds. Drizzle
dressing over salad. Sprinkle with lemon juice.

Each serving provides: 1 FA, 2 1/2 P, 3 V, 1/2 B, 15 C Per serving:
208 cal, 21 g pro, 9 g fat, 11 g car, 56 mg sod, 48 mg chol

Posted by: Valerie Whittle

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