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Cashew Chicken Salad


2 lg. chicken breasts, cooked
1/4 c. soy sauce
1/2 c. sliced water chestnuts
2/3 c. julienne carrots
3 green onions, sliced
2/3 c. celery, Oriental cut on bias
1/4 c. unsalted cashews
1 c. fresh bean sprouts
3/4 c. salad oil
1/2 c. sugar
1/4 c. white vinegar
Ground ginger to taste
Salt & pepper


Cut up cooked chicken or turkey. Marinate in soy sauce while cutting up vegetables. Combine all vegetables and chicken. Toss lightly. In a separate container, combine oil, sugar, vinegar and ginger. Mix well. Toss with salad and salt and pepper to taste. Chill well.

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