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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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MAI FUN CHICKEN SALAD

From: Kathy Stinely, Morgantown, WV
Primary category: Asian

Ingredients

3 TB sugar
1 TB soy sauce
2 c corn oil
6 TB white vinegar
2 whole chicken breasts, cooked and shredded
1 c water chestnuts, sliced
1 head iceberg lettuce, shredded
4 green onions, sliced
2 TB sesame seeds, lightly toasted
2 TB slivered almonds, toasted
Juice of 1 lemon
2 oz rice noodles

Procedure

Combine first four ingedients well. Stir in chicken and water chestnuts. Marinate and refrigerate overnight or at least several hours.

In large salad bowl, mix together lettuce and onions. Toast almonds and sesame seeds.

Just before serving, add marinated chicken mixture to lettuce. Toss with sesame seeds, almonds and rice noodles. Toss gently, then add the juice of one lemon.

(You may want to mix up a bit of extra marinade in case more dressing is needed.)

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Mai Fun Chicken Salad - NOTES

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Mai Fun Chicken Salad - REVIEWS

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