Spicy Asian Salad Cups

About $1.50 per serv­ing

Stanstead Journal - - CLASSIFIEDS -

½ cup light may­on­naise 1 ½ tea­spoons Di­jon mus­tard 1 tea­spoon Chi­nese chili sauce (12.5-oz) cans salt-free white meat

chicken packed in water, drained 1 (8-oz) can water chest­nuts, drained and chopped 4 green onions, chopped 2 ta­ble­spoons un­salted chopped nuts (cashews, al­monds or wal­nuts) 1/4 tea­spoon black pep­per Juice of 1 lime or 2 tea­spoons from jar 12 let­tuce leaves (ice­berg, green leaf, bib, etc.) 1. In a medium mix­ing bowl, com­bine may­on­naise, mus­tard and chili sauce. 2. Stir in chicken, chest­nuts, onions, nuts, pep­per and lime juice. 3. Spoon equally into let­tuce leaves (“cups”) and serve.

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