Japanese Chicken Salad

6 chicken breast halves
salt and pepper
1 small head iceberg lettuce,
(broken into pieces)
3 stalks celery, chopped
3 Tbsp. sugar
1 1/2 tsp salt
3/4 c. salad oil
1 1/2 Tbsp. sesame oil
5 tsp. vinegar
chow main noodles
1/3 c chopped cashew nuts, toasted
3 Tbsp.sesame seed, toasted

Season chicken with salt and pepper.
Wrap in foil and bake at 350 degrees
for 45 minutes. Let cool, bone chicken
and shred. Set aside.

Combine lettuce, celery and chicken in
large bowl. Refrigerate for several hours.
Mix sugar, salt, salad oil, sesame oil and
vinegar; store in refrigerator until serving
time. When ready to serve, toss lettuce
mixture with cashew nuts, sesame seed
and dressing. Top salad with chow mein
noodles and serve immediately. Serves 8.
~~~~~~~Rachel~~~~~~~

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