Cantonese Chicken Salad - cooking recipe

Ingredients

1 head iceberg lettuce, medium size, shredded
1 cup chopped celery
1/4 cup chopped cilantro
1 1/4 cups chow mein noodles
1/4 cup vegetable oil
1 3/4 cups boneless chicken breasts, skinned and sliced into 2-inch strips
3/4 lb sliced water chestnuts, drained
1 cup snow peas, cut into 3 pieces
1/4 cup sliced almonds
10 radishes, thinly sliced
2 green onions, finely chopped
CURRY DRESSING
3 tablespoons white wine
2 tablespoons unsweetened pineapple juice
2 tablespoons lemon juice
2 tablespoons brown sugar
1 1/4 tablespoons curry powder
1 pinch garlic powder
2 cups mayonnaise

Preparation

Combine the lettuce, celery, and cilantro in a large bowl. Spread noodles over the top.
Heat oil in large skillet over medium high heat, add chicken and stir until lightly browned and no longer pink. Add water chestnuts and peas and stir 1 minute. Remove with slotted spoon and arrange over salad.
Garnish with green onions,almonds, and radishes.
Add about 1 cup to 1-1/2 cups of dressing and toss well. Pass the remaining dressing separately.
TO MAKE DRESSING: Combine all ingredients, except mayonnaise, in a bowl and stir until sugar dissolves. Add mayonnaise and blend until smooth. Makes 2-1/4 cups of dressing.