From the April/May 2008 Taste of Home Magazine, page 43 - Field Editor Favorites (Betsy Hedeman). We'll definitely add it to our collection. Perfect for leftover chicken, and the recipe says you can also use tuna. I added the tomatoes. Loved the toasted almonds, we'll add more next time and decrease the sugar a little in the vinaigrette.
CHOW MEIN CHICKEN SALAD
Shredded lettuce...chow mein noodles...cooked chicken breast...4 teaspoons sliced almonds, toasted...4 teaspoons sesame seeds, toasted...Vinaigrette: 1/4 cup olive oil...4 1/2 teaspoons white wine vinegar...1 tablespoon sugar...salt and pepper
