Chicken Salad 1

2 whole chicken breasts, split, boned, skinned
2 tbs oil
1/4 lb pasteurized process cheese spread, cubed
1/4 cup real mayonnaise
2 tbs milk
1 tsp minced fresh ginger
1 cup 1-inch pea pod pieces
1/2 red pepper, cut into 2-inch pieces
1/2 cup sliced water chestnuts
Cellophane noodles

Cut chicken into strips. Stir-fry chicken in oil until chicken is tender; drain. Stir in process cheese spread, mayonnaise, milk and ginger. Cook over low heat until process cheese spread is melted. Remove from heat; stir in vegetables. Serve over cellophane noodles.

4 servings

Variation:
Substitute shredded lettuce for cellophane noodles.

Microwave:
Combine chicken in oil in 3-qt. casserole. Microwave on High 3 to 5 minutes or until chicken is tender, stirring every 2 minutes; drain. Stir in process cheese spread, mayonnaise, milk and ginger. Microwave 2 to 2-1/2 minutes or until process cheese spread is melted. Continue as directed.


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Cajun Country -- New Iberia, Louisiana