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Ingredientes
- 6 x boned and skinned chicken breasts (to 8)
- 2 x heads lettuce can add in different greens, too
- 1 lrg pkg. sliced almonds
- 1 pkt Chinese rice noodles (to 2)
- 1/8 c. poppy seeds optional Dressing
- 1/4 c. sugar
- 2 tsp salt
- 1 tsp Accent seasoning mix
- 1/2 tsp fresh grnd pepper
- 1/4 c. white vinegar
- 1/2 c. oil
Direcciones
- Start with warm tap water and put in chicken breasts. ECook 20 min. ECut into one of the breasts to see if they are done. EIf they are, cut into each breasts as you remove them from the boiling water to make sure each of them are not pink. ECool and shred by pulling apart with fingers into bite-sized pcs. EPreheat oven to 400; place almonds slices in single layer on a foil lined cookie sheet (Don't spray with Pam).
- EBake for 2 - 4 min, watch carefully, will burn at the drop of a hat! EImmediately remove from baking sheet; cold on paper towels. ECut green onions on a diagonal (like French-cut green beans) into bite-sized pcs. ETear lettuce into bite-sized pcs. E SALAD DRESSING IS MADE THE NIGHT BEFORE: EMix salad dressing ingredients and shake often. ELeave on counter overnight. EEntire salad can be made the day before if you prepare each ingredient and put into separate plastic bags and chill. EPut together right before serving. EDO NOT pour entire amount of salad dressing on salad. EAdd just sufficient so salad doesn't get soggy after tossing. E
- I NEVER add in the poppyseeds. EThey stick in your teeth and no one tells you!! EThey're expensive too.
- This is, of course, a fantastic salad to "bring" and everyone will bug the heck out of you for the recipe. EDon't add in the dressing till ready to serve.
- If you were to serve this at a "at home" dinner instead of a buffet, I would NOT put the dressing on and let each person put their own on. EThat way any leftovers (nearly impossible!!) will not get wilted. EMaybe buy an extra bag of the Chinese noodles to put on the leftovers to keep the crunch in.
- You can add in more or possibly less of any of the ingredients. I buy the sliced almonds which still have the skins on the edges. E
- To double the dressing (that I usually do): E1/2 c. sugar, still only 2 tsp salt, still try 1 teaspoon Accent, but add in more after you taste first, 1 tsp fresh grnd pepper, 1/2 c. white vinegar, 1 c. oil (I use canola).
- The true taste of the dressing doesn't really come out till the next day. E If you have one of those one-handed blenders, it makes emulsifying the dressing a breeze.
- Please note, Accent can be found in your spice aisle and contains MSG.
- This is the best salad you will ever make.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 6 servings | |
| Calories 220 | |
| Calories from Fat 172 | 78% |
| Total Fat 19.53g | 24% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.47g | |
| Cholesterol 4mg | 1% |
| Sodium 782mg | 33% |
| Potassium 52mg | 1% |
| Total Carbs 9.4g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 8.46g | 6% |
| Protein 2.35g | 4% |
