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Asian Chicken Salad

 Asian Chicken Salad
"This satisfying salad is crunchy, nutty and sweet all at the same time," relates Barb Mickelson of Glenwood, Iowa. "To speed up preparation, I use chow mein noodles instead of fried wonton wrappers called for in the original recipe," Barb notes.
8-10 ServingsPrep: 20 min. + cooling

Ingredients

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1/4 cup canola oil
  • 1/4 cup ketchup
  • 3 tablespoons cider vinegar
  • 1 tablespoon soy sauce
  • 1 medium head iceberg lettuce, torn
  • 2 cups cubed cooked chicken
  • 1 cup salted cashews
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 package (6 ounces) frozen snow peas, thawed
  • 1 can (3 ounces) chow mein noodles
  • 2 green onions, chopped

Directions

  • In a small saucepan, combine the first seven ingredients. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Cool. In a
  • large salad bowl, combine the remaining ingredients; add dressing
  • and toss to coat. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 cup) equals 320 calories, 18 g fat (3 g saturated fat), 25 mg cholesterol, 335 mg sodium, 27 g carbohydrate, 3 g fiber, 13 g protein.

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Asian Chicken Salad (continued)

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