Asian Chicken Salad

Name: Asian Chicken Salad
Prep time: 20 min
Total time: 20 min
Yield: 8-10 servings.
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

"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.

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.