Asian Chicken Salad
|Skinless boneless cooked chicken||4 Cup (64 tbs)|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Seasoned rice vinegar||1⁄3 Cup (5.33 tbs)|
|Soy sauce||3 Tablespoon|
|Toasted sesame oil||1 1⁄2 Tablespoon (Asian)|
|Hot chili oil||1 1⁄2 Teaspoon|
|Asian salad mix with chow mein noodles||20 Ounce (2 Packages, 10 Ounce Each)|
|Salted roasted cashews||1⁄2 Cup (8 tbs)|
|Roasted salted cashews||1⁄2 Cup (8 tbs)|
1. Tear chicken into 1/2-inch chunks. Place in a large bowl and add water chestnuts, vinegar, soy sauce, sesame oil, sugar, and hot chili oil. Mix.
2. Set aside noodles; rinse and drain salad mix. Add salad mix, noodles, and cashews to bowl, and mix.