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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. |
