Ingredients

• 2 tablespoons butter
• 4 tablespoons Worcestershire sauce, divided
• 3 cups (or 6 oz.) canned crispy chow mein noodles, divided
• 1/2 cup mayonnaise
• 1/2 teaspoon salt
• pinch onion powder
• 6 cups cooked, cubed chicken
• 1 1/2 cups thinly sliced celery
• 1/2 cup sliced water chestnuts
• iceberg lettuce, torn into bite-size pieces (use as much as is needed)

Directions

Preheat oven to 300° F.

Crunchy Noodles
In microwave oven, melt butter in a shallow 9x9-inch casserole dish. Add 2 tablespoons of the Worcestershire sauce and mix in with butter. Add chow mein noodles and stir to thoroughly coat. Place in oven and bake for 20 minutes, stirring twice during cooking. Remove from oven and set aside to cool.

Dressing
In a small mixing bowl, add remaining 2 tablespoons Worcestershire sauce, mayonnaise, salt and onion powder and mix with a fork until smooth and well-blended. Set aside.

Salad
In a large mixing bowl, add chicken chunks, sliced celery, sliced water chestnuts and 1/2 of chow mein noodles and toss gently to combine. Add dressing to chicken mixture and toss again gently to coat. Spoon salad over a plate of torn iceberg lettuce leaves and top with additional chow mein noodles as desired.