Asian Chicken Salad
1/2 pound deli chicken salad
1-2 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon grated ginger root
1/4 cup canned sliced water chestnuts, drained, rinsed and halved
1 tablespoon thinly sliced red bell pepper
1 tablespoon sliced green onion tops
Boston lettuce leaves
2 tablespoons chow mein noodles
1 tablespoon butter, softened
1/2 teaspoon Hoisin sauce
2 BAYS English Muffins, split and toasted
Combine chicken salad, soy sauce, sesame oil and ginger root. Stir in water chestnuts, red pepper and green onion. Spoon onto lettuce leaves and sprinkle with chow mein noodles.
Combine butter and Hoisin sauce. Spread on toasted muffins. Serve with chicken salad.