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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This satisfying salad is crunchy, nutty and sweet all at the same time, relates Barb Mickelson of Glenwood, Iowa. To speed up preparation, I use chow mein noodles instead of fried wonton wrappers called for in the original recipe, Barb notes. Ingredients:
1/2 cup sugar |
1 tablespoon cornstarch |
1/4 cup water |
1/4 cup canola oil |
1/4 cup ketchup |
3 tablespoons cider vinegar |
1 tablespoon soy sauce |
1 medium head iceberg lettuce, torn |
2 cups cubed cooked chicken |
1 cup salted cashews |
1 can (8 ounces) sliced water chestnuts, drained |
1 package (6 ounces) frozen snow peas, thawed |
1 can (3 ounces) chow mein noodles |
2 green onions, chopped |
Directions:
1. In a small saucepan, combine the first seven ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a large salad bowl, combine the remaining ingredients; add dressing and toss to coat. Yield: 8-10 servings.
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