 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
This is awesome. Great salad with lots of great flavors going on. I often serve this with grapes mixed in and it is good that way as well. Have served it with apples as well but prefer this version best of all. Read more . I like to make this and stuff it into tomatoes for a pretty addition to my table when serving a cold buffet. Ingredients:
8 boneless skinless chicken breasts |
2 heads lettuce |
6 bunches green onions |
1 large package sliced almonds |
2 packages chinese rice noodles |
1/8 cup poppy seeds |
dressing |
1/4 cup sugar |
2 teaspoons salt |
1 teaspoon accent seasoning |
1/2 teaspoon fresh ground pepper |
1/4 cup white vinegar |
1/2 cup oil |
Directions:
1. Boil chicken for 20 minutes then cool and shred into bite size pieces. Preheat oven to 400 then place almonds slices in single layer on a foil lined cookie sheet and bake 4 minutes. Immediately remove from baking sheet and cool on paper towels. Cut green onions on a diagonal into bite size pieces. Tear lettuce into bite size pieces. Mix salad dressing ingredients and shake often. Combine salad then pour enough dressing over salad to moisten but not get soggy.
|
|