Chopstick Chicken Salad
- Prep: 25 min
- Cook: 00 min
- Total: 25 min
- Servings: 4–6
½ cup toasted, sliced almonds
1 can (8 ounces) Mandarin orange slices drained
1 can (8 ounces) sliced water chestnuts drained
1 cup chopped green onion
1 package (12 ounces) mixed salad greens
1 tablespoon soy sauce
2 cups cooked chicken
2 tablespoons rice wine vinegar
Step 1In a small bowl, whisk together dressing, soy sauce, and rice vinegar until emulsified. In a large bowl, combine lettuce, chicken, green onions, and water chestnuts and toss with the dressing until well coated. Top with almonds and orange slices and serve.
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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