Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Browse by categories