Chicken Salad
Portion Size: 2 oz. (⅓ c.) chicken with dressing, 1 c. cabbage mixture
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| ½ cup crispy wontons | |
| ⅔ cup seasoned rice vinegar | |
| 2 tablespoons sugar | |
| 1 tablespoon sesame oil | |
| 2 tablespoons vegetable oil | |
| ¼ teaspoon ground pepper | |
| 1 lb. cooked chicken breasts, cubed | Trim all visible fat and skin |
| 1 large head green cabbage | Wash, trim and finely chop |
| 3 green onions, chopped | Wash, trim and finely chop Include part of the green |
| 3 tablespoons sesame seeds, toasted |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Prepare dressing by combing the seasoning rice vinegar, sugar, oils, and pepper. | |
| 2 | Mix well. Pour over cubed chicken and allow to marinate in refrigerator for 1 hour. | |
| 3 | While marinating, prepare cabbage, onion, and sesame seeds. Place in a large bowl. Add marinated chicken. | |
| 4 | Toss well. Top with Wontons. |
Posted in Chicken Lunch Recipes, Lunch Entrée
