1 Tbsp. cornstarch
¼ c. water
¼ c. vegetable oil
¼ c. ketchup
3 Tbsp. cider vinegar
1 Tbsp. soy sauce
1 medium head iceberg lettuce, torn
2 c. cubed cooked chicken
1 c. salted cashews
1 can (8 oz.) sliced water chestnuts, drained
1 pkg. (6 oz.) frozen snow peas, thawed (I use fresh snow peas instead)
1 can (3 oz.) chow mein noodles
1/4 c. chopped green onions
In a small saucepan, combine the first seven ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a large salad bowl, combine the remaining ingredients; add dressing and toss to coat. Serve immediately. Makes 8 – 10 servings
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