Name: Oriental Chicken Salad
Yield: 6 servings
Ingredients: 3 cup cooked chicken, cut in bite-size pieces; 0.5 cup celery, sliced; 1 cup sweet pickles, sliced; 1 can 8 1/2 oz water chestnuts, drained and sliced; 3 hard cooked eggs; 0.5 cup mayonnaise; 2 tbsp soy sauce; 2 tbsp vinegar; 2 tsp sugar; lettuce; tomato wedges

Salads And Salad Dressing

Serves 6

11 ingredients

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Ingredients

3 cup cooked chicken, cut in bite-size pieces
½ cup celery, sliced
1 cup sweet pickles, sliced
1 can 8 1/2 oz water chestnuts, drained and sliced
3 hard cooked eggs
½ cup mayonnaise
2 tbsp soy sauce
2 tbsp vinegar
2 tsp sugar
lettuce
tomato wedges

Method

Combine the chicken, celery, pickles, water chestnuts and 2 1/2 coarsely chopped eggs. (Reserve the other half for garnish.)
Make a dressing of the mayonnaise, soy sauce, vinegar and sugar. Pour over the chicken mixture and toss lightly to evenly coat the ingredients. Refrigerate.
Just before serving, toss again and put into a lettuce-lined bowl. Garnish with tomato wedges and the reserved egg slices.

Notes

Also makes a great sandwich filling. Serves 4-6. From Rosauers (Salad SL-54).

Original card

The recipe above was transcribed from this scan of Vera’s original card.