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Prep 25min
Total25min
Servings6
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Ingredients
1/4
cup rice vinegar
2
tablespoons sugar
1/2
teaspoon salt
1/4
cup peanut oil
2 1/2
cups chopped cooked chicken
1
head iceberg lettuce, torn into bite-size pieces (about 8 cups)
4
medium stalks celery, thinly sliced (2 cups)
1
medium carrot, shredded (1/2 cup)
1/2
cup walnuts, coarsely chopped
4
medium green onions, sliced (1/4 cup)
2
tablespoons sesame seed, toasted
1/2
cup chow mein noodles
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Steps
1
In small bowl, stir together vinegar, sugar and salt until sugar is dissolved. Whisk in oil.
2
In large salad bowl, stir together chicken, lettuce, celery, carrot, walnuts, green onions and sesame seed until well mixed. Just before serving, pour dressing over salad; toss until coated. Top with chow mein noodles.
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We used 2 1/2 cups chicken from a deli rotisserie chicken. A 2-lb chicken yields about 4 cups chopped chicken.
To toast sesame seeds, sprinkle in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
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