Follow these steps for perfect results
iceberg lettuce
shredded
celery
chopped
cilantro
chopped
chow mein noodles
vegetable oil
boneless chicken breasts
skinned and sliced into 2-inch strips
water chestnuts
sliced, drained
snow peas
cut into 3 pieces
almonds
sliced
radishes
thinly sliced
green onions
finely chopped
white wine
pineapple juice
unsweetened
lemon juice
brown sugar
curry powder
garlic powder
mayonnaise
Shred the iceberg lettuce.
Chop the celery and cilantro.
Combine the lettuce, celery, and cilantro in a large bowl.
Spread chow mein noodles over the top of the salad.
Heat vegetable oil in a large skillet over medium-high heat.
Add sliced chicken breasts to the skillet.
Stir the chicken until lightly browned and no longer pink.
Add sliced water chestnuts and snow peas to the skillet.
Stir for 1 minute.
Remove the chicken, water chestnuts, and snow peas with a slotted spoon and arrange over the salad.
Garnish with green onions, almonds, and radishes.
Combine white wine, pineapple juice, lemon juice, brown sugar, curry powder, and garlic powder in a bowl.
Stir until sugar dissolves.
Add mayonnaise to the dressing mixture.
Blend until smooth.
Add about 1 to 1 1/2 cups of dressing to the salad and toss well.
Serve the remaining dressing separately.
Expert advice for the best results
Toast almonds for enhanced flavor.
Adjust curry powder to taste.
Everything you need to know before you start
15 minutes
Dressing can be made 1-2 days ahead.
Serve in a bowl or on a platter, garnished with extra almonds and green onions.
Serve chilled as a main course or side dish.
Complements the sweetness and spice of the salad.
Discover the story behind this recipe
Adaptation of traditional Cantonese flavors to a Western-style salad.
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