“This is a delicious salad, and you can use a variety of salad greens such as watercress, Belgian endive, curly endive or redleaf lettuce for this warm, main dish salad. Very, very good.”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all dressing ingredients. Add chicken strips; blend well. Cover and refrigerate 1-2 hours. In serving bowl, combine greens, carrots, and green onions. Refrigerate.
  2. In large skillet place chicken and marinade. Bring to a boil, cooking and stirring until chicken is no longer pink, about 3-5 minutes. In a small bowl, combine cornstarch and water; blend well. Stir into chicken mixture. Cook until mixture thickens, stirring constantly. Spoon hot chicken mixture over vegetables; toss to combine. Sprinkle with almonds. Serve immediately.

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